DEEP-DISH MEXICAN MEAT LOAF PIE

Deep-Dish Mexican Meat Loaf Pie image

Provided by @MakeItYours

Number Of Ingredients 12

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1 1/4 pounds ground beef (90% lean) see savings
1 cup finely crushed tortilla chips or corn chips see savings
1 envelope onion soup mix (1/2 of a 2-oz. pkg.) see savings
3/4 cup bottled taco sauce see savings
2 eggs, lightly beaten (divided) see savings
1 8.8 ounce pouch cooked Spanish-style rice (such as Uncle Ben's Ready Rice) see savings
1 15 1/2 ounce can golden hominy, rinsed and drained see savings
1 14 1/2 ounce can diced tomatoes and green chiles, drained see savings
1 cup shredded pepper jack cheese (4 oz.) see savings
1 medium fresh Anaheim pepper, seeded and chopped (1/2 cup) see savings
1/4 cup chopped fresh cilantro
Tortilla or corn chips, sliced jalapeno pepper*, and/or fresh cilantro sprigs

Steps:

Preheat oven to 350 degrees F. Combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and 1/2 tsp. black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.
Heat rice according to package directions. In a large bowl combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, remaining 1/4 cup taco sauce, and remaining egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.
Bake for 40 minutes. Remove foil and bake 20 minutes more or until an instant-read thermometer registers 160 degrees F. Let cool 15 minutes. Top with chips, jalapeno, and cilantro. Makes 6 servings.
*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes.
NUTRITION INFORMATION
Per serving: Calories 493, Total Fat 21 g, Cholesterol 150 mg, Sodium 1355 mg. Carbohydrate 41 g, Fiber 4 g, Protein 29 g, Percent Daily Values are based on a 2,000 calorie diet.