Texmexmeatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• In a large bowl, combine 1 cup of tomato sauce, chips, onion, green pepper and taco seasoning. Crumble beef over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1 hour or until the meat is no longer pink and a thermometer reads 160°; drain. Heat the remaining tomato sauce. Slice meat loaf; top with tomato sauce.

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Steps:

• Heat oven to 375°F. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf.
• Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160°F. Drain any liquid before slicing. Serve with salsa.

Steps:

• Preheat oven to 375.
• In a small bowl mix ketchup, cumin, and chilli powder.
• Set aside.
• Next, mix beef, salt, oats, salsa, and eggs.
• Place mixture in a large glass baking dish.
• Form into a loaf.
• Spread ketchup mixture on top of meatloaf.
• Bake on middle rack for 45 minutes.
• Remove from oven and place pepper rings on top.
• Return to oven and cook for 15 minutes more.
• Let rest for 5 minutes.
• Makes great sandwiches.

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine meat, beans, 1/2 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt. Mix well with hands or big spoon.
• Press mixture into 9x5 inch loaf pan.
• Bake one hour.
• Carefully pour off and discard any drippings.
• Combine remaining picante sauce and brown sugar and mix well. Spread over top of loaf and bake an additional 15 minutes.
• Allow to rest 10 minutes before slicing.

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Steps:

• Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
• Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
• In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
• Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
• Cook and stir 3-4 minutes or until light and fluffy.
• Add cheese and cilantro; stir to blend.
• Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.