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Tex-Mex Meat Loaves and
4 (18 x 12-inch) sheets heavy duty aluminum foil
1 medium onion, thinly sliced
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips or dry bread crumbs
1 tablespoon chili powder, divided
1 teaspoon garlic salt, divided
1/2 teaspoon ground cumin, divided
1 pound extra lean ground beef
1 1/3 pounds (4 medium) potatoes, cut in 1/2-inch cubes
1 (4 1/2 ounce) can chopped green chiles, undrained
1 cup shredded Cheddar cheese (optional)
Heat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.
Center one-fourth of onion on each sheet of heavy duty aluminum foil.
Combine 1/4 cup salsa, tortilla chips, 2 teaspoons chili powder, 1/2 teaspoon garlic salt and 1/4 teaspoon cumin; add ground beef.
Shape mixture into four meat loaves, flattening slightly; place one loaf on top of each onion.
Spoon remaining salsa over meat loaves.
Combine potatoes with chiles, remaining chili powder, garlic salt and cumin; place beside meat loaves.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Bake 30 to 35 minutes on a cookie sheet in oven or grill 18 to 22 minutes in covered grill.
Sprinkle with cheese before serving, if desired.
Yield: 4 servings
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