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Recipe of the Month – Individual Mexican Meatloaves

This recipe comes for an old microwave cookbook. It is a nice twist on meatloaf. I like that they are cooked in individual casserole dishes. And because it is cooked in the microwave it is ready in less than 10 minutes.





1/2 cup chopped green peppers

1/2 cup chopped onions

1 lb lean ground beef

1 pkg. taco seasoning mix

1/2 cup chopped tomato

1 egg

1/2 cup finely crumbled Nacho cheese chips (or tortilla chips)

1 can kidney beans, drained

4 corn tortillas

1/2 cup grated Cheddar Cheese, divided

chopped lettuce, tomato and salsa for the top


In a mixing bowl, combine green pepper, onions, ground beef, taco seasoning, chopped tomato, egg, crumbled chips and kidney beans. Set mixture aside.

To fit tortillas into individual casseroles, cut four 2-inch slashes in edge of tortillas. Shape tortillas by overlapping cut edges; place in 4 individual 12-oz. casseroles. Press one-fourth of meat mixture in each. Cover with wax paper. Microwave on high for 7 minutes or until filling is firm to the touch. (I find that if you don’t use very lean meat you will need to drain the grease from each one.)

Top each casserole with 1/4 of the grated cheese. Let stand for 3 minutes or until cheese melts. Top with chopped tomatoes, lettuce & salsa.

If you like meatloaf, you also might give New Mexican meatloaf a try.

Author Interview – J.H. Moncrieff
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