South-Of-The-Border Meat Loaf
My zesty meat loaf calls for black beans, jalapeno and green peppers and crushed taco shells. It's a savory twist on a longtime favorite.—Ruth Bogdanski, Grants Pass, Oregon
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 4 taco shells, crushed
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/3 cup minced fresh cilantro
- 2 egg whites
- 2 tablespoons chopped jalapeno pepper
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- Salsa, optional
Reviews
No comment left
My girls really liked this recipe. They were finished before I was....which NEVER happens.
I don't know why this recipe was changed from the original printed in the January 2008 issue. I have the original printout which call for whole eggs and sauteing the vegetables first. Why fix a recipe when it isn't broken?