"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Meatloaf & Potato Casserole Recipe

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This recipe for Chili Meatloaf & Potato Casserole, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Monday, July 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup bread crumbs or as much need to make it stick together
1 egg, slightly beaten
3 tbsp. milk
1 tbsp. chili powder
3/4 tsp. salt



Topping:
3 cups prepared mashed potatoes (I make the real things)
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1/2 - 1 cup taco sauce (use as much or as little as you like)
1/2 to 1 cup shredded taco seasoned cheese (or cheddar...whatever you prefer.

Directions:
Directions:
Heat oven to 375F. In a 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.

After the meat is cooked, remove from oven assemble as follows: Spread corn over meatloaf to edges of pan; next put the taco sauce over the corn, then the potatoes, spreading to the edges of the meat, top with shredded cheese.

Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned.

Cut into 6 rectangular servings.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A Mexican twist on ole fashion sheppards pie! This is so easy and so good!

 

 

 

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