Taco Meat Loaf
Skillet Fried Corn 'n Zucchini and Yellow Rice
Ingredients
- 2 lb lean ground beef
- 2 cups shredded Cheddar cheese, divided
- 1 (1.25-oz) envelope taco seasoning mix
- 2 cups crushed tortilla chips
- ½ cup finely chopped onion
- 2 large eggs
- 1 cup enchilada sauce
- ½ cup sour cream
Instructions
- Preheat oven to 350°F; spray a 9-x 5-inch loaf pan with cooking spray.
- Mix beef, 1 cup cheese, and remaining ingredients except enchilada sauce and sour cream.
- Place beef mixture in loaf pan, packing down lightly.
- Bake 1 hour; spread enchilada sauce over top.
- Bake 20 minutes longer or until meat loaf is done. Sprinkle with 1 cup cheese; let stand 5 minutes before slicing. Top with sour cream.
Side Dish Ingredients
- 3 Tbsp butter
- 2 cups frozen whole kernel corn, thawed (or use fresh corn)
- 2 zucchini, finely chopped
- ½ tsp salt
- ½ tsp pepper
- 1 (10-oz) pkg yellow saffron rice
Side Dish Instructions
- Melt butter over medium-high heat in a large nonstick skillet. Sauté corn in butter 3 minutes or just until it begins to brown.
- Add zucchini, salt, and pepper; sauté 3 minutes or until zucchini is tender.
- Cook rice according to package directions.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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