Chili meatloaf & potato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| ¾ | cup | Finely chopped onion |
| ⅓ | cup | Saltine cracker crumbs |
| 1 | Egg; slightly beaten | |
| 3 | tablespoons | Milk |
| 1 | tablespoon | Chili powder |
| ¾ | teaspoon | Salt |
| 3 | cups | Prepared mashed potatoes |
| 11 | ounces | Canned whole kernel corn with red and green peppers (drained) |
| ¼ | cup | Thinly sliced green onions |
| ½ | cup | Taco seasoned cheese (shredded), or more |
Directions
MEATLOAF
POTATO TOPPING
Preparation time: 45 Minutes
1. Heat oven to 375 F. In 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.
2. 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 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --
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