Corn and Salsa Meatloaf
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.
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 9x5x3-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.