Enchilada Meat Loaf
Recipe from
Better Homes and Gardens
This main-dish recipe includes a corn muffin mix to form an outer shell that holds salsa, chili powder, and ground beef.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
-
1egg, lightly beatensee savings
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1 mediumonion, finely choppedsee savings
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1/4 cupbottled salsasee savings
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2 Tbsp.chili powdersee savings
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3 clovesgarlic, mincedsee savings
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1/2 tsp.saltsee savings
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1 lb.ground beefsee savings
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1 8.5 oz. pkg.corn muffin mixsee savings
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2 oz.sharp cheddar cheese, slicedsee savings
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Bottled salsa (optional)see savings
Directions
1.
Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
2.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
Nutrition information
Calories 573, Total Fat 33 g, Saturated Fat 13 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 2 g, Cholesterol 161 mg, Sodium 1069 mg, Carbohydrate 46 g, Total Sugar 16 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 16%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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