Meatloaf takes on a decidedly Southwestern flavor with cilantro, beans, taco seasoning mix and thick and chunky salsa.
What You Need
Original recipe yields 8 servings
1 large onion, quartered
1/2 cup cilantro or parsley leaves
1/4 cup MINUTE Tapioca
2 egg s
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1/2 cup drained canned kidney beans
1-1/2 lb. lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa, divided
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Let's Make It
Preheat oven to 350°F. Place onion, cilantro, tapioca, eggs and taco seasoning mix in food processor container fitted with steel blade; cover. Process using on/off action until finely chopped. Add beans; cover. Process, using on/off action, until beans are finely chopped. Place in medium bowl.
Add meat and 1/2 cup of the salsa; mix just until blended. Shape into oval loaf in shallow baking pan.
Bake 1 hour 15 minutes or until cooked through. Top with remaining 1/2 cup salsa.
Keeping it Safe
Be sure to thaw frozen ground beef safely. Keep meat unwrapped and thaw on bottom shelf of refrigerator, not on countertop.
Prepare meatloaf as directed; cool, then slice. Wrap individual portions in foil. Label, date and place in freezer-weight resealable plastic bags. When ready to serve, unwrap and microwave until heated through (160°F).
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.