Wake up your taste buds with this Southwestern
variation of an American standard. Serve with chunky red-skinned
mashed potatoes and jícama and red cabbage slaw.
Corn and
Salsa Meatloaf
- 1 (16-ounce) jar mild
salsa
2 large eggs, lightly beaten
1 cup crushed tortilla chips
2 pounds ground beef
1 1/2 cups frozen corn kernels, thawed
1 (4-ounce) can diced green chiles
- Preheat oven to 375°F
(190°C). Grease 9 x 5-inch loaf pan.
- Combine salsa, eggs and
tortilla chips in large bowl. Let stand for 5 minutes. Add beef,
corn and chiles. Mix gently until just combined. Transfer to
prepared loaf pan.
- Bake for 60 minutes or
until cooked through.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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