Crustless Tex-mex Meatloaf-cheddar Pie
From kathye 16 years ago
- 45 minutes to make
- Serves 8
This "pie" has no crust but, rather, a lining of fire-roasted red peppers. Easy to put together and full of comfort-food flavors. You can substitute other ground meats for the beef. Racheal Ray magazine
Ingredients
- One large jar (mine was 24 oz) of Fire-roasted red peppers-drained, split (so they lie flat) and seeded shopping list
- 12 oz shredded mexican cheese blend (3 cups) shopping list
- 1 1/2 pounds lean ground beef shopping list
- One 16-oz jar chunky slasa shopping list
- 1 cup bread crumbs shopping list
- 2 eggs, lightly beaten shopping list
- 1/3 cup chopped flat-leaf parsley shopping list
- 1/2 tsp chili powder shopping list
- 1/4 tsp ground cumin shopping list
- 3/4 tsp salt shopping list
- 3/4 tsp pepper shopping list
How to make it
- Preheat the oven to 375 degrees
- Grease a 10-inch pie plate lightly with olive oil
- Line the pie pan with the red peppers, slightly overlapping them so that they cover the entire bottom of the pan
- Scatter 1 cup cheese on top
- In a large bowl, mix 1 cup cheese, the beef (raw), 3/4 cup of the salsa, the bread crumbs, eggs, parsley, chili powder, cumin,salt and pepper until just combined
- Press meat mixture into the pepper and cheese-lined pie plate
- Spread the remaining salsa over the top
- Bake for 35 minutes
- Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer or until bubbly and lightly browned
- Let cool for 10-15 minutes before slicing
line pie pan with red peppers
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making meatloaf filling
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pressing meat into pie pan
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topping with cheese and then bake
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The Rating
Reviewed by 11 people-
Wow, wow, wow. Great picture, great sounding recipe. Yummers. 5 here.
chefmeow
in Garland loved it
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Sounds great! Thanks for sharing.
sparow64
in Sweetwater loved it
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Looks wonderful!
bluewaterandsand
in GAFFNEY loved it
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