| 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.
A Message from our Provider:
“Forbidden fruits create many jams”