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Deep Dish Mexican Meat Loaf Pie Recipe

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This recipe for Deep Dish Mexican Meat Loaf Pie, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Scott & Debbie Deboodt


1 1/4 lb ground beef
1 C finely crushed tortilla chips or corn chips
1 envelope (1/2 of a 2-oz package ) onion soup mix
3/4 C bottled taco sauce
2 eggs, lightly beaten
1/4 tsp ground black pepper
1 8.8 oz. pouch cooked spanish-style rice
1 15 1/2 oz can golden hominy, rinsed and drained
1 14 1/2 oz. can diced tomatoes with green chiles, drained
1 C, shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium fresh Anaheim pepper, seeded and chopped * (1/2 Cup)
1/4 C. snipped fresh cilantro
Tortilla or corn chips, sliced jalapeno pepper, and/or fresh cilantro sprigs

Preheat oven to 350º F. In a large bowl - combine beef, crushed chips, soup mix, 1/2 C. of the taco sauce, one lightly beaten egg, and black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate. Heat rice according to package directions. In a large bowl - combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, the remaining 1/4 C. taco sauce, and the remaining lightly beaten egg.

Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil. Bake for 40 minutes. Remove foil; bake for 20 minutes more or until an instant-read thermometer inserted near center registers 160º F. Let stand for 15 minutes. Top with chips, jalapeño pepper slices, and/or cilantro




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