FAJITA-STYLE MEATLOAF

Fajita-Style Meatloaf image

Making this crowd-pleasing fajita-style meatloaf is a snap-thanks to ready-made salsa and a package of taco seasoning mix.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 12 servings, 1/6 large meatloaf or 2 mini meatloaves each

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 each green and red pepper, cut into strips
1 small onion, cut into wedges
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/4 cup water
2 lb. extra-lean ground beef
1-1/2 cups cooked long-grain white rice
2 eggs
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided

Steps:

Heat oven to 350ºF.
Heat oil in large skillet. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in taco seasoning mix and water; cook and stir 1 min. Spoon into large bowl; cool 10 min.
Add meat, rice, eggs, 1 cup cheese and 1/2 cup salsa to vegetable mixture; mix just until blended. Divide in half.
Shape half the meat mixture into 8x4-inch loaf in 13x9-inch baking dish sprayed with cooking spray; top with 1/4 cup each of the remaining salsa and cheese. Press remaining meat mixture into 12 muffin pan cups sprayed with cooking spray; top with remaining salsa, then cheese.
Bake 55 min. or until done (160ºF), removing mini meatloaves from oven after 15 to 20 min. Cool mini meatloaves completely.
Slice large meatloaf to serve. Transfer mini meatloaves to freezer-weight resealable plastic bag; seal bag. Freeze up to 3 months.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 16 g