It’s not a resolution. I just started thinking that since it was a new year, and it feels like a new beginning, I’m going to make more of an effort to cook good meals for myself.
I”m a fairly decent cook. And for some reason I enjoy cooking a bit more if I know that I’m going to blog the recipe afterward. Some of my past blooking (the verb I created for blogging and cooking simultaneously) recipes include No-Noodle Lasagna and Tofu Nuggets.
So tonight I gathered these ingredients for my original recipe that I’m calling Mike’s mouth-watering Mexican Meatloaf.
You need 1
pound of ground beef, a packet of taco seasoning, 1 egg, some tortilla chips and Parmesan cheese.
Preheat your oven to 400.
In a mixing bowl (or a brownie pan if you don’t have a clean mixing bowl), press the meat and add the egg.
Add about 2/3 of the taco seasoning. Don’t add the entire package! Then smash-up a handful of tortilla chips – these replace the bread crumbs that you’re used to in traditional meatloaf. I use a ziplock bag, but I don’t get them too fine because I like the tortilla chunks in the finished loaf. I also add a handful of the Parmesan cheese.
Form this junk into a loaf and place it on a lubed-up baking sheet.
Then I top the log with more tortilla chips (again not crumbled too finely because these mothers are going to suck up some of your meat juices), more Parmesan cheese, and the remaining of the taco seasoning.
You have to cook this thing for a long time. About an hour! The Parmesan and chips are going to get super crispy. If you don’t like crispy, maybe you should put them on halfway through the oven time.
Yum! If you make this, take pictures and tell me about it.
This entry was posted
on Sunday, January 2nd, 2011 at 9:20 pm and is filed under Cooking, food.
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