Enchilada Meat Loaf

Hey Y'all

For those of you who regularly follow me, I am always on the lookout for recipes that are quick and easy. As much as I love to cook, there are days when I am lured out of the kitchen to pursue other interests. So for all my readers who like me, want to take a break from spending hours preparing a good meal... this recipe's for you! Also it's perfect for all you hard working moms and dads, who are looking for something a little different. It's a twist on traditional meat loaf with a southwestern flair. Serve it along side a fresh salad and some black beans and you'll have a meal that is simple and delicious! Hope you all enjoy!

Lulabelle

Enchilada Meat Loaf

1 egg, slightly beaten                                                 1/2 tsp. salt

1 medium onion, finely chopped                                 1 lb. ground beef

1/4 cup bottled salsa                                                  1 8.5-oz pkg. corn muffin mix

2 Tbsp. chili powder                                                  2 oz cheddar cheese, sliced

3 cloves garlic, minced                                               additional bottled salsa (optional)

1. Preheat oven to 350 degrees
2. In a large bowl combine eggs, onion, 1/4 cup salsa, chili powder, garlic and salt; add ground beef and mix well. Shape into a ball and place in a 9" pie plate. flatten meat mixture to a 6" circle; set aside.
3. Prepare corn muffin mix according to package directions. spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant read thermometer inserted into the meat loaf registers 160 degrees F. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa.

Yield: 6 servings

Cheesy Tortilla Cups

Hey Y'all!

I recently tasted this recipe at a ladies bible study group. Lisa was so kind to share it with me, and gave me permission to share it with you. She served some additional salsa on the side, but you could also use a dollop of sour cream on them as well, maybe even some chopped black olives too.............. 
They are delicious!

Enjoy!!!

Lulabelle











10  fajita sized flour tortillas, quartered
1 large egg
1 cup cheddar or Monterey Jack cheese, shredded
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
3/4 cup chunky tomato salsa, divided
1/2 cup chopped fresh cilantro, divided
1/4 tsp. ground black pepper

1. Preheat oven to 425 degrees
2. Lightly oil three mini muffin pans, or spray them with no-stick cooking spray.
3. Press the tortilla quarters into the muffin cups, letting the points stick up and over the edge. Bake for 4-5 minutes or until lightly browned.
4. Cool slightly, leave the oven on.
5. In medium bowl, lightly beat the egg with a fork. Stir in grated cheese, cream cheese, corn, 1/4 cup salsa, 1/4 cup of the cilantro, & the pepper.
6. Spoon some of the mixture into each of the tortilla cups.
7. Bake an additional 5-7 minutes, till filling is set. Let the cups cool for 5 minutes, then top each with about a 1/2 tsp. of the remaining salsa, and sprinkle with the remaining cilantro.

makes about 40 appetizers

***  a great substitute for the fresh cilantro, is to use a small can of drained, green chilies.