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Individual Mexican Meatloaves Recipe
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Lean ground beef||1 Pound|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Crumbled nacho cheese chips||1⁄2 Cup (8 tbs)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|6 inch corn tortillas||4|
|Grated cheddar cheese||1⁄4 Cup (4 tbs), divided|
|Chopped lettuce||2 Tablespoon|
|Chopped tomato||1 Tablespoon|
Serving size: Complete recipe
Calories 2369 Calories from Fat 780
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 27.5 g137.3%
Trans Fat 0 g
Cholesterol 501.8 mg
Sodium 5082.8 mg211.8%
Total Carbohydrates 260 g86.8%
Dietary Fiber 31.9 g127.5%
Sugars 31.1 g
Protein 144 g287.1%
Vitamin A 122.3% Vitamin C 156%
Calcium 66.6% Iron 91.4%
*Based on a 2000 Calorie diet
Cover loosely with plastic wrap.
Microwave at High 1 to 1 1/2 minutes or until tender-crisp.
Add ground beef, taco seasoning mix, 1/2 cup chopped tomato, egg, crumbled cheese chips and kidney beans.
Set mixture aside.
To fit tortillas in casseroles, cutfour 2-in slashes, 3 1/2 inches apart in edge of each tortilla.
Shape tortillas by overlapping cut edges; place in 4 individual 12-oz casseroles.
Press one-fourth of meat mixture into each.
Cover with wax paper.
Microwave at High 7 to 10 minutes, or until filling is firm to touch.
Top each casserole with 1 tablespoon grated Cheddar cheese.
Let stand covered 3 minutes, or until cheese melts.
Garnish with chopped lettuce and tomato.