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 350°F 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 160°F.

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


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