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Chili Meatloaf & Potato Casserole
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Servings: Serves 6
| 1-1/2 |
lbs. lean ground beef |
| 3/4 |
cup finely chopped onion |
| 1/3 |
cup saltine cracker crumbs |
| 1 |
egg, slightly beaten |
| 3 |
Tbsp. milk |
| 1 |
Tbsp. chili powder |
| 3/4 |
tsp. salt |
| 3 |
cups prepared mashed potatoes |
| 1 |
can (11 ounces) whole kernel corn with red and green peppers, drained |
| 1/4 |
cup thinly sliced green onions |
| 1/2 |
to 1 cup shredded taco seasoned cheese |
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Heat oven to 375°F. In a large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings. |
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Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. |
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Cut into 6 rectangular servings. |
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Recipe from the Texas Beef Council
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