This recipe is so much better. It has a nice, but mild, bite, and all the yum and health benefits of chile peppers. What I especially like is the "short cuts" like the packaged onion flavoring, packaged Spanish rice and tortilla chips instead of having to peel potatoes. You can even keep most of the ingredients in the pantry so they're ready to use when the mood strikes you. I mean it. It's quick to make, even easier to eat it up.
It's the perfect meal when you're in the mood for Mexican food but don't want too much bother. Celebrate with this Fiesta Food. Leftovers freeze nicely.
Mexican Meatloaf Pie
1 1/4 lbs ground beef (lean)
1 cup finely crushed tortilla chips
1 envelope onion soup mix
3/4 cup bottled taco sauce
2 eggs, lightly beaten (divided)
1/2 tsp ground black pepper
1 Rice-a-Roni Spanish rice, cooked
1/2 (15 1/2 ounce) can golden hominy, rinsed, drained
1 (14 1/2 ounce) can diced tomatoes with green chiles, drained
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1 cup shredded Longhorn Cheese, sharp
1 medium fresh Anaheim pepper, seeded and chopped* (1/2 cup)
1/4 cup snipped fresh cilantro
To garnish and serve:
Tortilla chips, left whole
Sliced jalapeño pepper*
Fresh cilantro, chopped lightly
Sour cream
Directions:
Make rice according to package directions.
In a large bowl combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg and black pepper. Smoosh mix with your hands until fairly mixed.
Press mixture into bottom and up the sides of 10-inch deep-dish casserole or pie plate. Press it to the dish as if it's your "pie crust." I like to use my casserole dish, and sometimes, individual Porcelain Ramekins.
In a large bowl combine cooked rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, remaining 1/4 cup taco sauce, remaining lightly beaten egg. Spoon mixture into meat "pie shell." Place pie plate on baking sheet. Cover loosely with foil.
Bake at 350 degrees for 40 minutes. Remove foil; bake for 20 minutes more or until an instant-read thermometer inserted near center registers 160 degrees. Let stand for 15 minutes. Top with remaining chips, jalapeño pepper slices and cilantro. Pass extra bowl of shredded cheese and sour cream.
Important: 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. Avoid eyes.
Serves 6 to 8, 493 calories per serving.
The name "Anaheim" chili derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s, from New Mexico. It's usually green, but turns red when dried.
Happy Cinco de Mayo to my family and all my friends and followers.