40 to 45 minutes
6 - 8 servings
2 pounds 80/20 Ground Beef
1 Tablespoon Ottavio private reserve evoo
1 small yellow onion, chopped
1 teaspoon Adams Reserve Diced Jalapeños
1 cup Canyon Foods Tortilla Soup plus 1 egg plus 3 corn tortillas, chopped
2 teaspoons Adams Reserve Southwest Rub plus 1 teaspoon Adams Sea Salt
1 bag Kraft Cheddar Crumbles
Heat oven to 425F. Coat a 7 x 11 or 9-inch baking dish with cooking spray.
Heat a large skillet over Medium heat. Add oil; Sautèacute; onion and jalapeños 3 minutes. Remove skillet from heat.
Beat egg in a large bowl with Tortilla soup, chopped tortillas, Adams Rub and salt. Add onion mixture from skillet and ground beef. Combine thoroughly.
Transfer half of meat mixture to prepared dish; form into a loaf shape. Hollow out a shallow well down center of loaf; fill cavity with cheese. Cover with remaining meat mixture. Press together to form a loaf with cheese in center.
Bake 40 minutes or until center of meatloaf reaches a temperature of 165F.
No Nutritional Information Available
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