Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Individual Mexican Meatloaves
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- #2896
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 pound lean ground beef
1 package (1.25 ounce size) taco seasoning mix
1/2 cup chopped tomato
1 egg
1/8 cup finely crumbled Nacho cheese chips
1 can (15 ounce size) kidney beans, drained, optional
4 (6-inch size) corn tortillas
1/4 cup grated Cheddar cheese, divided
chopped lettuce
chopped tomato
directions
In medium mixing bowl, combine green pepper and onion. Cover loosely with plastic wrap. Microwave on HIGH 1 to 1 1/2 minutes or until tender crisp.
Add ground beef, taco seasoning mix, 1/2 cup chopped tomato, egg, crumbled cheese chips and kidney beans. Set mixture aside.
To fit tortillas in casseroles, cut (4) 2-in. slashes, 3 1/2-inches apart in edge of each tortilla. Shape tortillas by overlapping cut edges, place in individual 12-oz. casseroles.
Press 1/4 of meat mixture into each. Cover with wax paper. Microwave on HIGH 7 to 10 minutes, or until filling is firm to touch.
Top each casserole with 1 tbsp. grated Cheddar cheese. Let stand covered 3 minutes or until cheese melts. Garnish with chopped lettuce and tomato.
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nutrition data
543 calories, 29 grams fat, 38 grams carbohydrates, 32 grams protein per serving.
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