Thursday, September 30, 2010

Crustless Tex-Mex Meatloaf-Cheddar Pie


Recipe from Rachel Ray Magazine

Makes 8 servings
Prep Time: 20 minutes
Bake Time: 45 minutes

  • One 16-ounce jar fire-roasted red peppers drained, split and seeded
  • 12 ounces shredded Mexican cheese blend (3 cups)
  • 1 1/2 pounds lean ground beef
  • One 16-ounce jar chunky salsa
  • 1 cup bread crumbs
  • 2 eggs, lightly beaten
  • 1/3 cup chopped flat-leaf parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
  2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
  3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
Jason is a big meatloaf fan, the weather has been cooling down and I haven't made a real dinner in ages. I blame pregnancy and being tired plus never knowing what I want to eat. So I decided to pull my weight in the kitchen again and whipped this up. It was pretty easy to make. Instead of parsley I used Italian Seasoning in the meat, I thought it tasted pretty good! I also switch the oven to broil for the last minute or so to give the cheese that nice brown color in spots. I steamed broccoli and made mashed potatoes to round this meal out! Makes for great leftovers!

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