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Wednesday, April 17 2013
Deep-Dish Mexican Meat Loaf Pie
Recipe from 
Servings: 6
Prep Time: 40 mins
ingredients
  • 1 1/4  pounds  ground beef (90% lean)
  •  cup  finely crushed tortilla chips or corn chips
  •    envelope onion soup mix (1/2 of a 2-oz. pkg.)
  • 3/4  cup  bottled taco sauce
  •    eggs, lightly beaten (divided)
  •    8.8 ounce pouch cooked Spanish-style rice (such as Uncle Ben's Ready Rice)
  •    15 1/2 ounce can golden hominy, rinsed and drained
  •    14 1/2 ounce can diced tomatoes and green chiles, drained
  •  cup  shredded pepper jack cheese (4 oz.)
  •    medium fresh Anaheim pepper, seeded and chopped (1/2 cup)
  • 1/4  cup  chopped fresh cilantro
  •     Tortilla or corn chips, sliced jalapeno pepper*, and/or fresh cilantro sprigs
directions
Preheat oven to 350 degrees F. Combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and 1/2 tsp. 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, remaining 1/4 cup taco sauce, and remaining egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.
Bake for 40 minutes. Remove foil and bake 20 minutes more or until an instant-read thermometer registers 160 degrees F. Let cool 15 minutes. Top with chips, jalapeno, and cilantro. Makes 6 servings.
*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes.
 
*
When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes.
nutrition information
Per serving: Calories 493, Total Fat 21 g, Cholesterol 150 mg, Sodium 1355 mg, Carbohydrate 41 g, Fiber 4 g, Protein 29 g, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:58 am   |  Permalink   |  0 Comments  |  Email
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