Meatballs and meatloaf … two of my favorite meat dishes because you can make them so many different ways. This recipe I was pretty skeptical about, but it turned out to be really nice – kind of like a new way of serving taco salad! This version is great for kids – adults could add black olives and jalapenos for more of a kick.
- 2 pounds ground beef (I use sirloin)
- 2 large eggs
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. coarse salt
- 1 and 1/2 cups shredded Monterrey Jack cheese
- 2 cups fresh tomato salsa
- 1 cup dried bread crumbs (I suggest Panko style crumbs)
- 3 corn tortillas (8 inch size)
- Shredded lettuce
- Sour Cream
Side suggestions: Spanish rice and/or steamed green beans.
Wine suggestion: An earthy Tempranillo.
- Preheat the oven to 350.
- Combine the beef, eggs, cumin, chili powder, salt, and a heaping cup of shredded cheese in a large mixing bowl. If you decide to add jalapenos or sliced black olives, add those also.
- Measure 1 cup of the salsa and add that to the mixing bowl along with the bread crumbs. Blend together thoroughly.
- Press the mixture into a 9×13 baking dish or a 9 inch cake pan. Spread 1/2 cup of the remaining salsa over the top of the meat. Slice the tortillas into thin ribbons, cut in half and scatter over the top of the meatloaf. Sprinkle the remaining cheese on top.
- Bake until the meat has pulled away from the edges of the pan, the tortilla strips are browned, and cheese melted – about 50 minutes. Remove from the oven and let cool slightly.
- Serve over shredded lettuce with sour cream.
Serves: 6-8
Recipe Source: The Hay Day Country Market Cookbook
Time: 1 hour 15 minutes
The Quick & Dirty Kitchen 