| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean Ground Beef |
| 2 |
lg |
Eggs |
| 1 |
c |
Pace Mild Thick And Chunky Salsa; Or Medium |
| 3/4 |
c |
Crushed Tortilla Chips |
INSTRUCTIONS
Place Tortilla Chips in plastic bag and roll over them with a rolling pin
to crush (you don't want them into a powder but just finely crushed). Crush
enough to make 3/4 crushed. In a large bowl mix together all the
ingredients. Pat into a loaf pan and bake at 350 for 2 hours.
NOTES : For the Tortilla chips I used Tostitos white corn chips - these
really added a nice flavour to the meatloaf. This time I used the mild
salsa but next time I will try the medium.
Recipe by: Linda G.
Posted to brand-name-recipes by "Linda G." <lindag@brunnet.net> on Apr 4,
1998
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