[1] “Mexican” Meatloaf, with south-of-the-border ingredients (photo © Pampered Chef.

Nopalito Tortilla Chips
[2] Tortilla chips get crumbled and added to the chopped meat. But you can serve whole chips on the side—with salsa or guacamole (photo © Good Eggs.


[3] Poblano (photo courtesy Rio Luna Peppers | Facebook.


[4] A deep covered baker is a versatile kitchen pan—for baked chicken, casseroles, cakes and more. Get this one from Pampered Chef.

 

This south-of-the-border meatloaf couldn’t be easier. It’s easily cooked in the microwave; or the oven, if you prefer.

Crushed tortilla chips, poblano chile peppers, and other common Mexican ingredients: bell peppers, onion, chipotle, shredded cheese.

A can of black beans—topped with the extra cheddar—and some rice make a festive Cinco de Mayo dinner.

Add a green salad with a lime vinaigrette: Just substitute fresh lime juice for the vinegar).

Serve the extra whole chips on the side with salsa or guacamole.

Thanks to Pampered Chef for the meatloaf recipe.
 
 
RECIPE: MEXICAN MEATLOAF

Ingredients For 6 Servings

  • 1 cup (250 mL) finely chopped poblano or green bell pepper
  • 1 medium onion (1/2 cup/125 mL finely chopped)
  • 1/2 cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1-1/2 cups/375 mL whole chips)
  • 1 cup (250 mL) ketchup
  • 2 tablespoons (30 mL) chipotle rub
  • 1-1/2 pounds (700 g) 85% lean ground beef
  • 1 egg
  • 1-1/2 cups (375 mL) shredded sharp cheddar cheese, divided
  • Optional: chopped fresh cilantro (substitute parsley)
  •  
    Preparation

    1. FINELY CHOP the bell pepper and onion. Place the chips into large resealable plastic bag and very finely crush using a rolling pin or meat tenderizer to measure 1/2 cup (125 mL) crumbs.

    2. COMBINE the ketchup and chipotle rub in small bowl; stir. In a large (6-quart) mixing bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

    3. PLACE meat mixture in Deep Covered Baker; form into an 8-1/2 x 4-1/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH for 14-17 minutes or until a thermometer inserted into center of meat loaf registers 145°F (63°C).

    For oven cooking: the meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with the sauce 15 minutes before end of bake time.

    5. REMOVE the baker from the microwave or oven. With a basting brush, brush the remaining ketchup mixture over the meatloaf. Microwave, covered, on for HIGH 3-5 minutes or until the internal temperature reaches 160°F (71°C) in the center.

    6. SPRINKLE the remaining cheese over the meatloaf; cover and let stand for 10 minutes before slicing. Garnish with the cilantro.
     
     
    MORE CINCO DE MAYO RECIPES

  • Breakfast Foods
  • Ceviche Acapulqueno & Fish Veracruz Style
  • Cinco De Mayo Baked Potatoes
  • Homemade Tortillas
  • Jalapeño Pasta Bake
  • Menudo Soup
  • Mexican Cheeses
  • Mexican Chicken & Rice Soup
  • Mexican Hummus
  • Prickly Pear Fruit Salad
  •  
    Desserts

  • Homemade Dulce De Leche & Dulce De Leche Rice Pudding
  • Noche Bueno Dulce De Leche Cookies
  • Tres Leches Cake
  •  
    Drinks

  • Agua Fresca
  • Blood Orange Margarita
  • Michelada Beer Cocktail
  • Pineapple Margarita
  • Popular Mexican Cocktails
  • Tequila Shots
  •   


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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