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Deep-Dish Mexican Meat Loaf Pie
- Preheat oven to 350 degrees F. In a large bowl combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.
- Heat rice according to package directions. In a large bowl combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, the remaining 1/4 cup taco sauce, and the remaining lightly beaten egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.
- Bake for 40 minutes. Remove foil; bake for 20 minutes more or until an instant-read thermometer inserted near center registers 160 degrees F. Let stand for 15 minutes. Top with chips, jalapeno pepper slices, and/or cilantro.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Deep-Dish Mexican Meat Loaf Pie)
- Per serving:
- 493 kcal cal.,
- 21 g fat
- (8 g sat. fat,
- 3 g polyunsaturated fat,
- 6 g monounsatured fat),
- 150 mg chol.,
- 1355 mg sodium,
- 41 g carb.,
- 4 g fiber,
- 4 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet