Betty's Spicy Taco Meatloaf
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.
Ingredients
| Egg | 1 | |
| Sour cream | 1/2 Cup (8 tbs) | |
| Salsa | 1/3 Cup (5.33 tbs) | |
| Taco seasoning | 4 Tablespoon | |
| Salt | To Taste | |
| Crushed tortilla chips | 1 Cup (16 tbs) | |
| Finely shredded cheddar cheese | 1/2 Cup (8 tbs) | |
| Ground beef | 1 1/2 Pound |
Directions
Making
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.
Serving
Slice as desired and serve on a nice platter. This meatloaf is great served with shredded lettuce, chopped tomatoes, and sliced avocados.
Recipe Summary
