Individual Mexican Meatloaves Recipe
Ingredients
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Lean ground beef | 1 Pound | |
| Taco seasoning mix package | 1 | |
| Tomato | 1/2 Cup (16 tbs), chopped | |
| Egg | 1 | |
| 1/2 cup finely crumbled Nacho cheese chips | ||
| Kidney beans | 1 Can (10oz), drained | |
| 4 corn tortillas (6-in) | ||
| Cheddar Cheese | 1/4 Cup (16 tbs), divided | |
| Chopped lettuce | ||
| Chopped tomato | ||
Directions
In medium mixing bowl combine green pepper and onion.
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.
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.
Chef
