Deep-Dish Mexican Meat Loaf Pie

Deep-Dish Mexican Meat Loaf Pie


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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