Taco Meatloaf-Secret Recipe Club

What a fun blog is An Affair from the Heart, my assignment for Secret Recipe Club this month.  Michaela is a mom of 4 who has been blogging regularly since 2011.  There is a wealth of great recipes and some fun party decorating ideas on her blog.

I actually made several of Michaela’s recipes.  They were all very good, and it was so hard to decide which one to feature on this post.  I made her Homemade BBQ Sauce and used it on some oven-barbecued country spareribs that I served recently.  I have several barbecue sauce recipes that I rotate through when making barbecue, and this one is definitely going into that rotation.

Because I recently scored a great buy on Jimmy Dean Sausage rolls, I tried the Pork Sausage Meatloaf using sage flavored sausage.  This was a very good, different main dish that will be great change from regular meatloaf.

I certainly noticed the sweets recipes and plan to make Almond Joy Brownies Bites and the Nutty Butter Acorns.  What a clever thing to do with a purchased cookie.  I also plan to give the Italian Style Prime Rib recipe to my daughter who does our prime rib for Christmas.

Because I found the idea so intriguing I chose to make the Taco Meatloaf for this post.  I don’t use commercial taco seasoning so used the Taco Seasoning recipe that Michaela had posted in the early days of her blog.  I did not use all of the made-up seasoning mix, I will use it all next time.  Since  there are only two of us, I use 1  1/2 lbs. of ground meat beef to make meatloaf.  The recipe called for 2 lbs. ground beef so I used 2 medium eggs and slightly less crushed corn chips then the recipe called for.  I crushed 2 cups of corn chips in my food chopper which made about 7/8 cup of crushed chips.  I did add a tablespoon of instant minced onion to the meatloaf mixture.

I served the meat loaf with Spanish Rice, whole kernel corn and salad along with salsa and sour cream.  I would have added black olives, but I was out and didn’t want to open a can since hubby doesn’t like them.  He put the Spanish Rice on his meat loaf slices and topped it with the salsa and sour cream.  We really enjoyed this as an alternative to regular meat loaf, it was great in sandwiches, and I will make it often.
 
Thanks for sharing some great recipes, Michaela.

Since most of my readers have larger households, I am posting Michaela’s original ingredients amounts.

Taco Meatloaf
From An Affair of the Heart
2 lbs. lean ground beef
1 (1 oz.) pkg. taco seasoning mix or use recipe here.
1 c. crushed corn chips (about 2 1/2 c. uncrushed)
1/2 c. sour cream
2 eggs
salt and pepper to taste
2/3 c. Mexican Blend or cheddar cheese

Place ground beef in a large mixing bowl  Sprinkle taco seasoning mix over beef.  Add corn chips and mix lightly until blended.  Measure sour cream into a 1 cup glass measuring cup.  Add eggs and mix well.  Pour egg mixture over ground beef, add salt and pepper to taste and mix until blended.  Place meat mixture in a well-greased loaf pan.  Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.  Remove foil and sprinkle with cheese.  Bake until cheese is melted, about 5 minutes.  Serve with salsa, sour cream, olives and any other ingredients you would put in a taco.  Serves 6 to 8.

Click here to learn more about joining the fun that is Secret Recipe Club.  Also check out what other Group B bloggers made this month.

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Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

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