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PRIZE TESTED RECIPES' $200 WINNER
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I
Annie Crawford,
FLA G STA FF, AZ
G REA T GRO UN D B EEF DINNERS CATEG O RY, A U G U ST
20 10
DEEP-DISH MEXICAN MEAT LOAF PIE
1V4
lb. ground beef ( 9 0 % lean)
1
cup finely crushed tortilla
chips or corn chips
1
envelope onion soup mix
(Va o f a 2-oz. pkg.)
VA
cup bottled taco sauce
2
eggs, lightly beaten
(divided)
1
8.8-oz. pouch cooked
Sp an ish -style rice (such as
U ncle Ben’s Ready Rice)
1
15.5-oz. can golden hom iny,
rinsed and drained
1
14.5-oz. can diced tom atoes
with green chiles, drained
1
cup shredded pepper Jack
cheese (4 oz.)
1
m edium fresh Anaheim
pepper, seeded and
chopped (/2 cup)
Y
a
cup chopped fresh cilantro
To rtilla chips or co rn chips, sliced jalapefio
pepper*, and/or fresh cilan tro sprigs
1.
Preheat oven to 350°F. Combine beef, crushed
chips, soup mix,
V
2
cup
of the taco sauce,
one
lightly beaten egg, and
Yi
tsp.
black pepper.
Press
into bottom and sides of
10
-inch deep-dish pie plate.
2.
Heat rice according to package directions. In
bowl combine rice, hominy, tomatoes, cheese,
Anaheim pepper, cilantro and the
remaining
V\
cup taco sauce and egg. Spoon into meat shell.
Place on a baking sheet. Cover loosely with foil.
3.
Bake 40 minutes. Remove foil; bake
20
minutes or until an instant-read thermometer
registers 160°F. Cool 15 minutes. Top with chips,
jalapeno, and cilantro,
m a k e s
6
s e r v in g s
.
*When working with hot chile peppers, wear
plastic gloves or wash hands well after cutting,
because the peppers contain oils that may burn
skin and eyes.
