Mexican Meat Loaf

1. 1

   Bread: Thaw the bread ahead of time (approximately 1-1/2 hours).

2. 2

   Roll dough to fit a 2-1/2 quart casserole dish.

3. 3

   Line casserole dish with dough carefully, be sure not to leave any air pockets.

4. 4

   Brown the meat and add seasoning, drain grease.

5. 5

   Add 1/2 pound of shreaded cheese to bottom of dish, covering the dough.

6. 6

   Add the cooked/seasoned beef.

7. 7

   Add the remainder of the cheese to the top of the meat.

8. 8

   Cover the contents with the remaining dough.

9. 9

   Bake for 25 minutes in preheated 450F oven or until dough is lightly browned.

10. 10

    Allow loaf to cool.

11. 11

    Place cooled loaf on a serving dish.

12. 12

    Score evenly as though you would score a pie or cheese cake but only on the edge.

13. 13

    Insert the corner of a yellow corn chip, alternate yellow, red, blue all the way around the loaf.

14. 14

    In the center of the loaf cover with fresh cilantro.

15. 15

    Top with salsa.

16. 16

    Braid calantro around the outer bottom edge of the loaf where it meets the serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.