Mexicali Meatloaf in Bell Pepper Shells |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I got this recipe off of a card in the grocery store when I was traveling in Calif. in '01. I've been making it since. You could use any color bell pepper you wish. I find the green ones a little bitter. I like the red, yellow, and orange ones, and I'll reserve my opinion of the purple ones until I can taste one. ** After making this for years, I find that Schilling's brand Mexican Seasoning is a little hard to find. I recommend either using your own blend, or try one of the packaged taco seasoings, or Mexican seasonings. Any of them will work well. Any questions, please zmail me. Ingredients:
1 lb ground beef |
1 (4 ounce) can diced green chilies |
1 (1 1/4 ounce) packet taco seasoning mix |
1 egg |
2/3 cup dry breadcrumbs |
3/4 cup prepared salsa, divided |
1/2 cup mexicorn |
mexican seasoning (i use schilling) |
1/4 cup shredded monterey jack pepper cheese or 1/4 cup mexican cheddar cheese |
Directions:
1. Preheat oven to 375°F.
2. Combine all ingredients in a medium bowl except 1/4 cup of the salsa, bell peppers and cheese, mixing with your hands until well-combined.
3. Cut peppers in half lengthwise and scoop out seeds.
4. Press meat mixture evenly into pepper shells and place in a shallow baking pan.
5. Bake for 35 minutes or until cooked through (160°F).
6. Top with remaining salsa and cheese; return to oven and bake 5 minutes more.
|
|