texmex meat loaf by texascook.com

Meat Loaf Mexicali

4 Green or Red Frying Peppers
4 Medium Ears Frozen Corn
2 Medium Onions
1 1/2 Lb Ground Beef
1 Cup Canned Pinto Beans (drained)
1/2 Tsp. Chili Powder
1/2 Tsp. Ground Cumin
1/8 Tsp. Ground Red Pepper
2 Large Cloves Garlic (crushed)
1 Can (14 1/2 oz) Stewed Tomatoes
1/4 Cup Sliced Pitted Black Olives

Seed and quarter peppers lengthwise; set aside. Cut corn crosswise into 3-inch
pieces; set aside. Cut onions into thick slices. Mince enough onion slices to
measure 1/4 cup; set aside remaining slices. In large bowl, combine minced onion,

ground beef, pinto beans, chili powder,cumin, ground red pepper, 2 tablespoons
water and 3/4 teaspoon salt. Shape beef mixture into 6 oval loaves.

In 12-inch skillet, heat 2 tablespoons salad oil over medium high heat until hot.
Add meat loaves; cook about 10 minutes, or until evenly browned on both sides.
Remove from skillet; set aside. To drippings in skillet, add 1 tablespoon salad oil.

Heat over medium-high heat until hot. Add reserved sliced onions, frying peppers
and the garlic; saute' 5 minutes or until browned. Add corn, tomatoes, olives

and 3/4 teaspoon salt. Return meat loaves to skillet; bring liquid to boiling.
Simmer, covered, 20 minutes, or until vegetables are cooked.

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