Enchilada Meat Loaf

This main-dish recipe includes a corn muffin mix to form an outer shell that holds salsa, chili powder, and ground beef.

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39 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 50 mins 350°F
  • Stand: 10 mins
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Enchilada Meat Loaf
Ingredients
1
egg, lightly beaten
1
medium onion, finely chopped
1/4
cup bottled salsa
2
tablespoons chili powder
3
1/2
teaspoon salt
1
pound ground beef
1
8 1/2 ounce package corn muffin mix
2
ounces sharp cheddar cheese, sliced
 
Bottled salsa (optional)
Directions
  1. Preheat oven to 350 F. 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 Facts (Enchilada Meat Loaf)
    Per serving:
  • 573 kcal cal.,
  • 33 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 161 mg chol.,
  • 1069 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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