| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Mexican | Main dish, Meats, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean Ground Beef |
| 3/4 | c | Unseasoned Dry Bread Crumbs |
| 1 | lg | Egg; Beaten |
| 4 | oz | Green Chiles; Diced, 1 Can |
| 1/2 | c | Cheddar Cheese; Grated, 2 Oz |
| 1 | pk | Taco Seasoning Mix; 1.25 Oz |
| 1 | md | Tomato; Chopped |
| 1/2 | c | Green Onions; Sliced |
| 2 | tb | Ketchup |
| 1 | tb | Salsa |
| 1/2 | ts | Seasoned Salt |
INSTRUCTIONS
Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in 350 Degree F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan. Combine the remaining ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices and spoon the tomato mixture over the slices. Serve with Mexican Rice.
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“Forbidden fruits create many jams”