Then add a little shredded on top when I take it out. It of course melts. It’s really good this way too. I have also added the cheese and re-fry beans in the middle. Just a little. I made a small well from end to end. Figured I would share with you. You may want to try it this way too. Will try like yours though. Never put tomatoes on top like you said. Love tomatoes so will enjoy that way too.
– I’ve never left a comment but I feel I need to for this. Your recipe looks simple and great and I plan on trying it. As far as what to do with the ground beef, you have to be kidding me. I think my answer to that would have been to stick it in your ear. And is that a taco shell big enough to hold a 2 lb meatloaf in the picture? Give me a break. This lady took the time to post a wonderful recipe and some of you hens picked it apart. Surely you can’t be that dense. Hang in there, Holly. Congratulations on your blue ribbon.
Out of all the taco meatloaf recipes I have tried, this one is hands down the best! My picky kids love it!
Cook time: 1 Hr Prep time: 15 Min Serves: 4-6
TACO MEATLOAF
Ingredients
1 egg
1/2 c sour cream
1/3 c salsa
3-4 Tbsp taco seasoning (store bought)
salt to taste
1 c crushed tortilla chips
1/2 c shredded cheddar cheese
2 lb lean ground beef
optional sliced tomato, chopped black olives, chopped green onion, shredded lettuce
Directions
1. In a large bowl, whisk egg and add all ingredients except ground beef. Mix well. Add ground beef and mix well.
2. Shape into loaf in baking dish. Bake at 350 F for 60-70 minutes. Time will depend on how thick you make your loaf.
3. While hot, place on serving platter. Top with sliced tomato and grated cheese. Loosely cover with foil so the heat from the meatloaf melts the cheese.
4. Meanwhile, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa to serve on the side or on top of meatloaf.
Last Step: Don’t forget to share!
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