Best Mamas Mexican Meatloafcasserole Recipes

MAMA'S MEXICAN MEATLOAF/CASSEROLE

Mama's Mexican Meatloaf/Casserole image

My mom and I created this recipe and my husband loves it! He says it's not your traditional meatloaf and tastes more like a casserole. if you want more of the meatloaf taste, I would suggest using one egg instead of two. Easy to make. I will post a picture soon.

Provided by Newlywed Olga

Categories One Dish Meal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
2 eggs
1 tablespoon sour cream
1 cup half-and-half (that's what we used. could use milk)
1 cup chunky salsa (we use Pace medium)
1 hamburger bun (or two bread slices)
1/4 teaspoon parsley
1/4 teaspoon dill
onion (optional)

Steps:

Preheat oven to 375°F.
Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
In a mixing bowl, beat two eggs.
Turn the hamburger bun into bread crumbs with a food processor. I add a small amount of half and half to soften it.
Combine the meat with the salsa, half and half, bread crumbs, sour cream, eggs, parsley, and dill. Place in a greased meatloaf pan.
Cook meatloaf for 45 minutes.

Nutrition Facts : Calories 826.3, Fat 55.3, SaturatedFat 24.6, Cholesterol 413.1, Sodium 1152.6, Carbohydrate 24.6, Fiber 2.5, Sugar 5.9, Protein 56.3

MEATLOAF ENCHILADA CASSEROLE

Meatloaf Enchilada Casserole image

I love meatloaf, and tend to make large ones to ensure that there will be leftovers (nothing is better the next day than a cold meatloaf sandwich!). But sometimes I end up with half of a 3-pound meatloaf and nobody wants sandwiches, so here's what I make to use it in a tasty, fast, and easy way... Note: there is no salt added to the recipe because the salt that's contained in the tortilla chips and meatloaf, but you'll need to judge that for yourself; this one can easily get too salty if you're not careful. :)

Provided by Julesong

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 large cooked meatloaf
3 cups roughly crushed tortilla chips (don't make them too fine)
1 can of your favorite chili with beans (or 1.5 cups homemade)
1 tablespoon dried onion flakes (or 4 Tbsp freshly chopped)
1 teaspoon ground cumin
1/4 teaspoon cayenne, to taste
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack pepper cheese
1 (10 ounce) can enchilada sauce

Steps:

Preheat oven to 350 degrees F.
Break the cooked meatloaf into bite-size pieces.
Crush the tortilla chips into approximately 1/2-inch pieces and line the bottom of a lightly-greased high-sided casserole dish with half of the chips.
Place the meatloaf on top of the chips, sprinkle with onion, cumin, and cayenne, half of the cheddar and pepper jack cheeses (mixing them together works well), then spread the chili over.
Top with remaining chips, then evenly pour over the enchilada sauce and sprinkle with remaining cheese.
Bake at 350 for 20 minutes covered (or longer, depending on your oven), then 5-10 minutes uncovered until cheese is browned to preference, or microwave for 7 minutes covered and bake for 10 minutes uncovered.
Serve with sour cream and guacamole.
Makes 4 servings.

Nutrition Facts : Calories 359.1, Fat 28.1, SaturatedFat 17, Cholesterol 82.2, Sodium 961.5, Carbohydrate 5.5, Fiber 0.7, Sugar 1.6, Protein 21.4

LINDA'S MEXICAN MEATLOAF

Linda's Mexican Meatloaf image

I love meatloaf, and love creating new ones to try. This is one that I created with a Mexican twist in mind... It is just wonderful, and is a WINNER for sure!

Provided by Lindas Busy Kitchen

Categories Meat

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1/4 cup instant minced onion or 1 medium onion, diced small
1 cup Italian seasoned breadcrumbs
1 egg, beaten
1/2 teaspoon italian seasoning
3 tablespoons ketchup
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can Ro-Tel tomatoes
salt & freshly ground black pepper, to your liking (optional)
8 ounces sargento's shredded four-cheese Mexican blend cheese, I use reduced fat

Steps:

Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands.
Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.
Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan), making a square or a circle, whichever you prefer.
Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking.
Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
Bake in a 350 oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice).
Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
Put back in the oven, and watch carefully for the cheese to melt on top.
Remove, cut, and serve.

Nutrition Facts : Calories 1195.5, Fat 63.1, SaturatedFat 32.6, Cholesterol 361, Sodium 4208.4, Carbohydrate 71.6, Fiber 5.4, Sugar 21.4, Protein 85.4