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Mexican Meatloaf Tacos Recipe

Freeze individual slices right in the taco shell and you've got a great microwaveable lunch or dinner to go! Reheat 45 to 60 seconds right in the shell — no more lunch bag blues for you or your family!

Prep Time: 5 Mins | Total Time: 55 Mins | Makes: 12

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Ingredients:

1 pkg (275g) Old El Paso* Taco Kit
1 lb (500g) lean ground beef
1/2 can (14oz/398 mL) Old El Paso* Refried Beans (about 3/4 cup/175 mL)
1/2 cup (125 mL) dry breadcrumbs
1/2 cup (125 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN
1/4 cup (50 mL) each, finely chopped red and green pepper
3/4 cup (175 mL) shredded mozzarella, Cheddar, Monterey Jack or nacho blend cheese
Old El Paso* Thick N' Chunky Salsa, sliced green onions, diced tomatoes, shredded lettuce, shredded Cheddar cheese if desired

Method:

Heat oven to 400°F (200°C). Combine beef, refried beans, breadcrumbs, 1/4 cup (50mL) of the salsa and seasoning mix. Press into loaf pan (or form into loaf shape on baking sheet with sides).
Combine remaining salsa, corn and peppers. Sprinkle on top of meatloaf. Bake 40-50 minutes. Remove from oven and sprinkle with cheese.
Heat taco shells according to package directions. Slice meatloaf into 12 and place in each taco shell. Garnish as desired.

Kitchen Tip: Zero Clean Up: Place meat loaf ingredients in large sealable freezer bag; seal and combine by squishing the mixture around with your hands. No bowl to wash!

For more easy recipes with Canadian beef visit beefinfo.org.

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