Crustless Tex-Mex Meatloaf-Cheddar Pie


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Bake Time: 45 min 
 

  • 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.

 **Personal Review: Eh – this needed more flavor – I wasn’t too impressed.  Next time I will add more seasonings.** 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: