This Tex-Mex meatloaf is deliciously flavoured and topped like you would a beef taco, with a mix of spices, cheese and salsa.
I was a planning a casual dinner to have with friends and thought of serving beef tacos or meatloaf. Both sounded appealing and I couldn’t decide what to make, so I cooked up a way to enjoy both dishes in one creation.
Once my ground beef mixture was made, I set it on a baking sheet, formed it into a meatloaf, topped it with tomato salsa and baked it 60 minutes. The meatloaf was then topped with some grated Monterey Jack cheese, which could be plain or jalapeño flavoured, and then baked at 10 to 15 minutes, until cooked through and the cheese was melted.
To make a Tex-Mex-style meal of the meatloaf, slice, plate and serve it with more of the salsa you topped it with, along with sour cream, thinly shredded lettuce or green cabbage, cubes of ripe avocado and Spanish-style rice . Transfer meat mixture to the baking sheet and form into a meatloaf that’s about nine-inches long and five-inches wide. Spoon the salsa down the centre top of meatloaf, and then spread it so it starts to drip down the sides of it.
Note: You can finely crush the tortilla chips in a food processor until like panko in texture. If you don’t have a food processor, put the chips in a large, thick plastic bag and crush them with a kitchen hammer or rolling pin. About 40 tortilla chips should yield the 2/3 cup needed here. B.C.-made, Que Pasa brand triangular-shaped tortilla chips and jars of their Mexicana salsa were used when testing this recipe.
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