Chorizo and Chile Meatloaf
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Chorizo and Chile Meatloaf
1 lb. lean ground beef
2/3 cup salsa or salsa verde tortilla chips crushed
1/2 cup onion chopped
1 (4- oz.) can green chiles diced
3 oz. beef chorizo, or Soyrizo (in our Natural Foods Dept.), casings removed, cooked and drained on paper towels
3 tbsp. taco sauce
2 tsp. chipotle peppers in adobo sauce minced
1/2 tsp. Morton & Bassett Mexican Blend Seasoning
1 egg
2 bell peppers (any color)
Prep time: 15 minutes, Cook time: 35 to 45

Preheat oven to 350F and spray a shallow baking
pan with nonstick cooking spray. In a medium
bowl, mix together all ingredients except bell
pepper until well blended. Cut each pepper in
half and remove seeds; place on prepared pan.
Fill peppers evenly with meat mixture and bake for
35 to 45 minutes or until internal temperature
reaches 160F.

Tip! Top each serving with additional taco sauce
and shredded Tillamook Pepper Jack Cheese
during the last 5 minutes of cooking, if desired.

Makes 4 servings.

The recipe requires only 2/3 cup tortilla chips, so
round out the meal with the remaining chips and
an avocado-studded green salad.
Nutritional Information:
320 calories, 30 g protein, 16 g total fat (5 g sat.), 12 g carbohydrate, 2 g fiber, 3 g sugar, 140 mg cholesterol, 590 mg sodium, 7 points