Individual Mexican Meatloaves
|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)|
|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.