Prep: 10 Mins Cook: 60 Mins
Wake up your taste buds with this Southwestern variation of an American standard. Serve with chunky red-skinned mashed potatoes and jícama and red cabbage slaw.

Corn and Salsa Meatloaf



PREHEAT oven to 375°F. Grease 9x5-inch loaf pan.

COMBINE salsa, eggs and tortilla chips in large bowl. Let stand for 5 minutes. Add beef, corn and chiles. Mix gently until just combined. Transfer to prepared loaf pan.

BAKE for 60 minutes or until cooked through.
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