Prep 15 mins
Cook 2 hrs
I cut down on preperation time by mixing this together in my KitchenAid stand mixer. To serve, cut into one inch slices and top with Pico de Gallo.
- 2 lbs lean ground beef
- 1⁄2 green bell pepper
- 1⁄2 yellow onion
- 1 large egg
- 1 can Rotel Tomatoes
- 1 package taco seasoning
- 1 tablespoon chili powder
- 1⁄4 cup crushed tortilla chips
- Finely chop onion and bell pepper.
- Mix together all ingredients.
- Mold into a casserole dish leaving channels on the side for the fat to drain.
- Cook uncovered at 350 degrees for 1 hour 30 minutes.
- Drain off fat.
OLE!! Stacey, this is definitely a keeper recipe! All of you Tex-Mex fans will love this meatloaf. The flavor is wonderful and will remind you of tamales. I pulsed all of the ingredients, except for the beef and the tortilla chips, in my blender until it was smooth. Then added it to ground round. After mixing well, it seemed to me to be a bit too soupy, so I increased the crushed tortilla chips to 1/2 cup. ( I didn't drain the Rotel Tomatoes so that might be why it was a little soupy. ) Both my fiance and my son gave rave reviews and came back for second helpings!! Thanks, Stacey, we all loved it.
GREAT twist on an old favorite! My family LOVED this! I made it with Spicy Mexican Rice (http://www.food.com/recipe/spicy-mexican-rice-255253) and it was an EXCELLENT meal, I highly recommend trying both! I drained the Ro-Tel Tomatoes (based on previous comments) and added salsa to the top for the last 15 minutes of baking. Great flavor, very easy to make, will definitely be adding this to our list of regular meals!
This was delicious and definitely will be made again. I subbed a chopped fresh jalapeno for the green pepper, because that is all I had, drained about 1/3 of the Rotel liquid, and added some picante sauce to the top during the last 15 minutes of baking. Delicious, can't wait to have the leftovers today. Thanks StaceyB, for a keeper!!