If you like texmex food, you'll love the taste of this and how easy it is to fix. I've fixed it for home, and for potlucks, and it's always been raved over. I'm not a meatloaf fan, and this just seems to be a great substitute. Serve with all your favorite taco toppings.
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Bake: 1 Hour, 10 Minutes
Stand: 10 Minutes
- 2 pounds ground round
- 1 1/2 cups crushed tortilla chips, divided
- 1 (16-oz.) can chili beans in sauce, undrained
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 large eggs, lightly beaten
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup salsa
- Torn lettuce leaves
- Tortilla chips
- Toppings: sour cream, grated Cheddar cheese, chopped tomatoes, sliced olives, guacamole
- 1. Preheat oven to 350°. Stir together ground round, 1 cup crushed tortilla chips, beans, and next 8 ingredients in a large bowl just until combined.
- 2. Transfer mixture to a lightly greased 9-inch deep-dish pieplate. Place on a rimmed baking sheet. Bake at 350° for 45 minutes. Spoon 1/2 cup salsa evenly over meatloaf; sprinkle with remaining 1/2 cup tortilla chips. Bake 20 to 25 more minutes or until center is no longer pink. Let stand 10 minutes. Cut into wedges. Serve over lettuce with tortilla chips and desired toppings.
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