Betty demonstrates how to make Taco Meatloaf. This meatloaf uses a Taco Seasoning mix from Betty's Kitchen, or you may used a packaged taco seasoning mix. Many thanks to Arritta Morris for the recipe.
|Sour cream||1/2 Cup (8 tbs)|
|Salsa||1/3 Cup (5.33 tbs)|
|Taco seasoning||4 Tablespoon|
|Crushed tortilla chips||1 Cup (16 tbs)|
|Finely shredded cheddar cheese||1/2 Cup (8 tbs)|
|Ground beef||1 1/2 Pound|
In a large bowl, beat the egg using an electric mixer on medium speed.
Add all other ingredients, and stir mixture to combine.
Form into a loaf and place in standard-sized loaf pan. (I lined the loaf pan with aluminum foil, folding it over the top.)
Place the prepared, uncooked meatloaf in the refrigerator for 1 hour to let the flavors blend with the crushed corn chips.
Bake at 350 degrees (F) for 1 hour, opening up the aluminum foil for the last 15 minutes.
Remove cooked meatloaf from oven. Transfer meatloaf to a cutting board and let it rest 5 minutes.
Slice as desired and serve on a nice platter. This meatloaf is great served with shredded lettuce, chopped tomatoes, and sliced avocados.