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Individual Mexican Meatloaves

Microwave.Lady's picture
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Lean ground beef 1 Pound
  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Egg 1
  Crumbled nacho cheese chips 1⁄2 Cup (8 tbs)
  Canned kidney beans 15 Ounce, drained (1 Can)
  6 inch corn tortillas 4
  Grated cheddar cheese 1⁄4 Cup (4 tbs), divided
  Chopped lettuce 2 Tablespoon
  Chopped tomato 1 Tablespoon

In medium mixing bowl combine green pepper and onion.
Cover loosely with plastic wrap.
Microwave at High 1 to 1 1/2 minutes or until tender-crisp.
Add ground beef, taco seasoning mix, 1/2 cup chopped tomato, egg, crumbled cheese chips and kidney beans.
Set mixture aside.
To fit tortillas in casseroles, cutfour 2-in slashes, 3 1/2 inches apart in edge of each tortilla.
Shape tortillas by overlapping cut edges; place in 4 individual 12-oz casseroles.
Press one-fourth of meat mixture into each.
Cover with wax paper.
Microwave at High 7 to 10 minutes, or until filling is firm to touch.
Top each casserole with 1 tablespoon grated Cheddar cheese.
Let stand covered 3 minutes, or until cheese melts.
Garnish with chopped lettuce and tomato.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2369 Calories from Fat 780

% Daily Value*

Total Fat 87 g133.4%

Saturated Fat 27.5 g137.3%

Trans Fat 0 g

Cholesterol 501.8 mg167.3%

Sodium 5082.8 mg211.8%

Total Carbohydrates 260 g86.8%

Dietary Fiber 31.9 g127.5%

Sugars 31.1 g

Protein 144 g287.1%

Vitamin A 122.3% Vitamin C 156%

Calcium 66.6% Iron 91.4%

*Based on a 2000 Calorie diet

Individual Mexican Meatloaves Recipe