A few days ago I remember someone mentioning a Mex. meatloaf and I think it
was on this news group. Does anyone remember that? It wasn't exactly a
recipe but just a few comments. It involved making a shell with ground beef
and filling the shell with various things like refried beans and crushed
corn chips. I have searched on Google and can't find anything like this.
Can anyone else remember this and if so could you refresh my memory? It
sounded really good.

Phyllis Stone wrote:
> A few days ago I remember someone mentioning a Mex. meatloaf and I think
> it was on this news group. Does anyone remember that? It wasn't exactly
> a recipe but just a few comments. It involved making a shell with
> ground beef and filling the shell with various things like refried beans
> and crushed corn chips. I have searched on Google and can't find
> anything like this. Can anyone else remember this and if so could you
> refresh my memory? It sounded really good.

Hi Phyllis, that would have been me in the "apple butter" thread.
Unfortunately i don't have a step by step recipe, but the basics are
pretty simple.

This is most easily made as a large 2 - 4 pound party dish meat loaf
baked in a roasting pan but can be made in smaller sizes. Serve from
the pan. Some times a cornbread batter is poured over the top instead
of a cheese topping.

Using a lean ground beef season the meat with cumin, chili powder,
garlic, oregano, s & P. mix very well and then firmly press into and
around the sides of the roasting pan making a hollow shell about 1 - 2
inches thick on all sides.

Fill this shell with alternating layers of refried beans, salsa or taco
sauce, corn chips and grated cheddar cheese. Some people prefer to use
the cans of liquid 'nacho cheese' food product instead of grated cheddar.

Chopped canned black olives, canned cooked green chilies can be added to
the stuffing.

Bake in a 350 - 375F oven for about i hour, when done, scatter a good
amount of shredded cheddar over the top and brown under the broiler for
1 - 2 minutes.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Wed, 29 Sep 2010 21:25:28 -0500, "Phyllis Stone"
> wrote:

> A few days ago I remember someone mentioning a Mex. meatloaf and I think it
> was on this news group. Does anyone remember that? It wasn't exactly a
> recipe but just a few comments. It involved making a shell with ground beef
> and filling the shell with various things like refried beans and crushed
> corn chips. I have searched on Google and can't find anything like this.
> Can anyone else remember this and if so could you refresh my memory? It
> sounded really good.

You read it here, but I don't even remember as much as you do. I just
remember the shell of meat concept. When I googled Filled Meatloaf, I
came up with cheese fillings, but Stuffed Meatloaf broadened it. I
got closer to what you're looking for by googling for Mexican Meatloaf
Stuffed with Beans.

http://www.beef-cooking.com/mexican-meatloaf.html
http://www.cdkitchen.com/recipes/rec...oaf74029.shtml

Good luck!

--

Never trust a dog to watch your food.

"JL" > wrote in message ...
>
>> Hi Phyllis, that would have been me in the "apple butter" thread.
> Unfortunately i don't have a step by step recipe, but the basics are
> pretty simple.
>
> This is most easily made as a large 2 - 4 pound party dish meat loaf
> baked in a roasting pan but can be made in smaller sizes. Serve from
> the pan. Some times a cornbread batter is poured over the top instead
> of a cheese topping.
>
> Using a lean ground beef season the meat with cumin, chili powder,
> garlic, oregano, s & P. mix very well and then firmly press into and
> around the sides of the roasting pan making a hollow shell about 1 - 2
> inches thick on all sides.
>
> Fill this shell with alternating layers of refried beans, salsa or taco
> sauce, corn chips and grated cheddar cheese. Some people prefer to use
> the cans of liquid 'nacho cheese' food product instead of grated cheddar.
>
> Chopped canned black olives, canned cooked green chilies can be added to
> the stuffing.
>
> Bake in a 350 - 375F oven for about i hour, when done, scatter a good
> amount of shredded cheddar over the top and brown under the broiler for
> 1 - 2 minutes.
>
> --
>
> Mr. Joseph Paul Littleshoes Esq.



Thanks, I am probably going to try this tomorrow and I will report back.

"Phyllis Stone" > wrote in message
...
>
>
> "JL" > wrote in message ...
>>
>>> Hi Phyllis, that would have been me in the "apple butter" thread.
>> Unfortunately i don't have a step by step recipe, but the basics are
>> pretty simple.
>>
>> This is most easily made as a large 2 - 4 pound party dish meat loaf
>> baked in a roasting pan but can be made in smaller sizes. Serve from the
>> pan. Some times a cornbread batter is poured over the top instead of a
>> cheese topping.
>>
>> Using a lean ground beef season the meat with cumin, chili powder,
>> garlic, oregano, s & P. mix very well and then firmly press into and
>> around the sides of the roasting pan making a hollow shell about 1 - 2
>> inches thick on all sides.
>>
>> Fill this shell with alternating layers of refried beans, salsa or taco
>> sauce, corn chips and grated cheddar cheese. Some people prefer to use
>> the cans of liquid 'nacho cheese' food product instead of grated cheddar.
>>
>> Chopped canned black olives, canned cooked green chilies can be added to
>> the stuffing.
>>
>> Bake in a 350 - 375F oven for about i hour, when done, scatter a good
>> amount of shredded cheddar over the top and brown under the broiler for
>> 1 - 2 minutes.
>>
>> --
>>
>> Mr. Joseph Paul Littleshoes Esq.
>
>
>
> Thanks, I am probably going to try this tomorrow and I will report back.


I hope you are still around because I have a question. Do the corn chips get
soggy? If they do I will just put them on the top with the cheese.

Phyllis Stone wrote:
>
>>
>>
>> Thanks, I am probably going to try this tomorrow and I will report back.
>
>
>
> I hope you are still around because I have a question. Do the corn chips
> get soggy? If they do I will just put them on the top with the cheese.

Yes they do but more like damp rather than soggy and have the
consistency of soft tortillas when cooked with the sauce, beans and
cheese. Also, one can sauté a dice of onions to add to the meat mix.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

JL wrote:
>
>
> Phyllis Stone wrote:
>
>>
>>>
>>>
>>> Thanks, I am probably going to try this tomorrow and I will report back.
>>
>>
>>
>>
>> I hope you are still around because I have a question. Do the corn
>> chips get soggy? If they do I will just put them on the top with the
>> cheese.
>
>
> Yes they do but more like damp rather than soggy and have the
> consistency of soft tortillas when cooked with the sauce, beans and
> cheese. Also, one can sauté a dice of onions to add to the meat mix.

This came to my in box today:

Easy Tex-Mex casserole

Ingredients

1 pound lean ground beef

2 cups salsa

1 (16 ounce) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 ounce) can sliced black olives, drained

1/2 cup chopped green onion

1/2 cup chopped fresh tomato

2 cups shredded Cheddar cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large skillet over medium-high heat, cook ground beef until no
longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until
liquid is absorbed. Stir in beans, and heat through.

3.Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla
chips in dish, and then spoon beef mixture over chips. Spread sour cream
over beef, and sprinkle olives, green onion, and tomato over the sour
cream. Top with Cheddar cheese.

4.Bake in preheated oven for 30 minutes, or until hot and bubbly.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Oct 2, 12:45*pm, JL > wrote:
> JL wrote:
>
> > Phyllis Stone wrote:
>
> >>> Thanks, I am probably going to try this tomorrow and I will report back.
>
> >> I hope you are still around because I have a question. Do the corn
> >> chips get soggy? If they do I will just put them on the top with the
> >> cheese.
>
> > Yes they do but more like damp rather than soggy and have the
> > consistency of soft tortillas when cooked with the sauce, beans and
> > cheese. *Also, one can sauté a dice of onions to add to the meat mix.

I made the Mex. meatloaf and it was good. I did go a bit overboard in the
stuffing though so it turned out more like
a casserole than a loaf. I used grated jack cheese, ripe olives, canned
green peppers, corn chips, salsa and black beans. There were leftovers so I
made burritos. I called them meatloaf burritos and thy were better than they
sounded. Thank you JL.

Andy wrote:

>To us, Mexican meatloaf meant adding Cholula sauce to ground beef.

During the '60s in Tijuana... Meatloaf was that donkey... go Meatlaof,
go Meatloaf, go Meatloaf! Meatloaf got Juanita's Cholula Sauce! Ole!

I think the loaf yoose talkin' is two woids; meat loaf.

http://www.amazon.com/Cholula-Mexica.../dp/B0000GGHO2

On Sun, 03 Oct 2010 08:04:39 -0500, Andy > wrote:

>Brooklyn1 <Gravesend1> wrote:
>
>> Andy wrote:
>>
>>>To us, Mexican meatloaf meant adding Cholula sauce to ground beef.
>>
>> During the '60s in Tijuana... Meatloaf was that donkey... go Meatlaof,
>> go Meatloaf, go Meatloaf! Meatloaf got Juanita's Cholula Sauce! Ole!
>>
>> I think the loaf yoose talkin' is two woids; meat loaf.
>>
>> http://www.amazon.com/Cholula-Mexica.../dp/B0000GGHO2
>
>
>Yep. That's the stuff!
>
>We added dog to make anything a specialty.

When I was a lot younger I used to be a hot pepper freak, during
winters I'd stop at delis to buy a hot potato k'nish, a 1/4 lb of hard
kosher salami, and a half dozen big hot cherry peppers to nosh while
strolling down the avenue on a winter day, never gave the heat a
thought. But then in time I no longer enjoyed that buning sensation
so for the past 20 years or so I haven't indulged any more than very
occasionally in a few drops of low end hot sauce on a potato cheese
omelet... the tiny bottle of Tobasco in my fridge has to be sitting
there like five years and still half full. But I grow hot peppers for
other people.

On Sun, 03 Oct 2010 08:04:39 -0500, Andy > wrote:

> Brooklyn1 <Gravesend1> wrote:
>
> > Andy wrote:
> >
> >>To us, Mexican meatloaf meant adding Cholula sauce to ground beef.
> >
> > During the '60s in Tijuana... Meatloaf was that donkey... go Meatlaof,
> > go Meatloaf, go Meatloaf! Meatloaf got Juanita's Cholula Sauce! Ole!
> >
> > I think the loaf yoose talkin' is two woids; meat loaf.
> >
> > http://www.amazon.com/Cholula-Mexica.../dp/B0000GGHO2
>
>
> Yep. That's the stuff!

I knew what Cholula sauce was, so I was hoping that link would tell me
about the difference between meatloaf and meat loaf. I have no idea
what a donkey has to with hot sauce, but maybe it's what Juan Valdez
and his donkey had to do with coffee.
>
> We added dog to make anything a specialty.
>

Dog? Dog as in hot dog?


--

Never trust a dog to watch your food.

Phyllis Stone wrote:
>
>
> I made the Mex. meatloaf and it was good. I did go a bit overboard in
> the stuffing though so it turned out more like
> a casserole than a loaf. I used grated jack cheese, ripe olives, canned
> green peppers, corn chips, salsa and black beans. There were leftovers
> so I made burritos. I called them meatloaf burritos and thy were better
> than they sounded. Thank you JL.

My pleasure, glad you enjoyed it.

I have only made it twice as a big party dish but i do like the combo of
ingredients together and just to experiment i purchased a couple of
small cans of "nacho cheese" sauce yesterday from a local Mexican
grocery, and used it rather than cheddar cheese in a small, pie pan
sized version of the Tex-Mex meat loaf.

The elderly relative and i were quite happy with it and some warm
tortillas & small salad for dinner.

If your interested there is another type of meat loaf that is a
variation of a roast beef or pork ala boulangerie or al la toscano that
wraps the meat in thinly sliced potatoes and then roasts it.

Just line a pie plate with thin sliced potatoes, seasoned with s & p,
garlic and grated cheese.

Pat in to this potato lined pie plate the meat loaf mix and cover with
more seasoned, sliced potatoes.

Brush with butter and bake in a 350F oven for about 1 hour. When done
garnish the top with more cheese and brown under the broiler for a
couple of minutes.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:
Andy wrote:
>> Brooklyn1 wrote:
>> > Andy wrote:
>> >
>> >>To us, Mexican meatloaf meant adding Cholula sauce to ground beef.
>> >
>> > During the '60s in Tijuana... Meatloaf was that donkey... go Meatloaf,
>> > go Meatloaf, go Meatloaf! Meatloaf got Juanita's Cholula Sauce! Ole!
>> >
>> > I think the loaf yoose talkin' is two woids; meat loaf.
>> >
>> > http://www.amazon.com/Cholula-Mexica.../dp/B0000GGHO2
>>
>> Yep. That's the stuff!
>
>I knew what Cholula sauce was, so I was hoping that link would tell me
>about the difference between meatloaf and meat loaf.

Meat loaf is a noun.
http://www.merriam-webster.com/dictionary/meat%20loaf

Meatloaf is a proper noun.

>I have no idea what a donkey has to with hot sauce.

As if you don't know. hehe
You're just tying to portray yourself as all innocent virginal.
But we know that you don't have an innocent hair, you're all vaginal!
Meatloaf the Donkey has to do with Mexican.
Search: <Tijuana donkey show>
http://en.wikipedia.org/wiki/Donkey_show

Ahahahahaha. . . .

On Sun, 03 Oct 2010 19:00:43 -0400, Brooklyn1 <Gravesend1> wrote:

> As if you don't know. hehe
> You're just tying to portray yourself as all innocent virginal.
> But we know that you don't have an innocent hair, you're all vaginal!
> Meatloaf the Donkey has to do with Mexican.
> Search: <Tijuana donkey show>
> http://en.wikipedia.org/wiki/Donkey_show
>
> Ahahahahaha. . . .

I think you're twisted.

--

Never trust a dog to watch your food.

On Oct 3, 4:22*pm, JL > wrote:
> Phyllis Stone wrote:
>
> > I made the Mex. meatloaf and it was good. I did go a bit overboard in
> > the stuffing though so it turned out more like
> > a casserole than a loaf. I used grated jack cheese, ripe olives, canned
> > green peppers, corn chips, salsa and black beans. There were leftovers
> > so I made burritos. I called them meatloaf burritos and thy were better
> > than they sounded. Thank you JL.
>
> My pleasure, glad you enjoyed it.
>
> I have only made it twice as a big party dish but i do like the combo of
> ingredients together and just to experiment i purchased a couple of
> small cans of "nacho cheese" sauce yesterday from a local Mexican
> grocery, and used it rather than cheddar cheese in a small, pie pan
> sized version of the Tex-Mex meat loaf.

How wonderful, jarred salsa and canned nacho cheese sauce.
>
> The elderly relative and i were quite happy with it and some warm
> tortillas & small salad for dinner.
>
The kind of slop you'd expect to find in a nursing home cafeteria.
Pity the workers who have to deal with the *loaves* in the bedpans the
next day.
>
> Mr. Joseph Paul Littleshoes Esq.
>
--Bryan

In article >,
sf > wrote:

> On Sun, 03 Oct 2010 19:00:43 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > As if you don't know. hehe
> > You're just tying to portray yourself as all innocent virginal.
> > But we know that you don't have an innocent hair, you're all vaginal!
> > Meatloaf the Donkey has to do with Mexican.
> > Search: <Tijuana donkey show>
> > http://en.wikipedia.org/wiki/Donkey_show
> >
> > Ahahahahaha. . . .
>
> I think you're twisted.

I believe that juvenile is the correct word. I've always wondered, what
grade did you teach? My father taught grade school band for 20 years.
He often remarked that 6th grade humor was the worst!

--
Dan Abel
Petaluma, California USA

On Mon, 04 Oct 2010 08:47:22 -0700, Dan Abel > wrote:

> I believe that juvenile is the correct word. I've always wondered, what
> grade did you teach? My father taught grade school band for 20 years.
> He often remarked that 6th grade humor was the worst!

I taught 1st-5th... 2nd grade was my favorite.

--

Never trust a dog to watch your food.

sf wrote on Mon, 04 Oct 2010 09:27:03 -0700:

>> I believe that juvenile is the correct word. I've always
>> wondered, what grade did you teach? My father taught grade
>> school band for 20 years. He often remarked that 6th grade
>> humor was the worst!

> I taught 1st-5th... 2nd grade was my favorite.

Reminds me of the French-Belgian joke.

What are the hardest three years in a Belgian school?
Second Grade.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
sf > wrote:

> On Mon, 04 Oct 2010 08:47:22 -0700, Dan Abel > wrote:
>
> > I believe that juvenile is the correct word. I've always wondered, what
> > grade did you teach? My father taught grade school band for 20 years.
> > He often remarked that 6th grade humor was the worst!
>
> I taught 1st-5th... 2nd grade was my favorite.

My wife and I went on a field trip Friday with a 4-5 class. It was very
nice. My wife has been volunteering in this class, once a week, for
almost 20 years.

--
Dan Abel
Petaluma, California USA

On Mon, 4 Oct 2010 12:48:42 -0400, "James Silverton"
> wrote:

> sf wrote on Mon, 04 Oct 2010 09:27:03 -0700:
>
> >> I believe that juvenile is the correct word. I've always
> >> wondered, what grade did you teach? My father taught grade
> >> school band for 20 years. He often remarked that 6th grade
> >> humor was the worst!
>
> > I taught 1st-5th... 2nd grade was my favorite.
>
> Reminds me of the French-Belgian joke.
>
> What are the hardest three years in a Belgian school?
> Second Grade.

Oooo, that's low.

--

Never trust a dog to watch your food.

On Mon, 04 Oct 2010 10:06:47 -0700, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 04 Oct 2010 08:47:22 -0700, Dan Abel > wrote:
> >
> > > I believe that juvenile is the correct word. I've always wondered, what
> > > grade did you teach? My father taught grade school band for 20 years.
> > > He often remarked that 6th grade humor was the worst!
> >
> > I taught 1st-5th... 2nd grade was my favorite.
>
> My wife and I went on a field trip Friday with a 4-5 class. It was very
> nice. My wife has been volunteering in this class, once a week, for
> almost 20 years.

Every grade has interesting points from a teaching perspective. I
just happen to prefer the younger ones. Maybe it's because I'm taller
than they are. LOL

--

Never trust a dog to watch your food.

In article >,
sf > wrote:

> On Mon, 04 Oct 2010 10:06:47 -0700, Dan Abel > wrote:
>
> > In article >,
> > sf > wrote:

> > > I taught 1st-5th... 2nd grade was my favorite.
> >
> > My wife and I went on a field trip Friday with a 4-5 class. It was very
> > nice. My wife has been volunteering in this class, once a week, for
> > almost 20 years.
>
> Every grade has interesting points from a teaching perspective. I
> just happen to prefer the younger ones. Maybe it's because I'm taller
> than they are. LOL

This particular teacher prefers 5th. She taught 5-6 when our two
younger kids were in her class. She has two children, and decided to
switch to teaching 2nd grade when her oldest was born. It's hard to get
a good night's sleep with a little one, and they can be very demanding.
With 2nd grade, she figured there would be fewer papers to grade and
less prep. She hated it! One year and she switched back.

--
Dan Abel
Petaluma, California USA

On Mon, 04 Oct 2010 11:29:05 -0700, Dan Abel > wrote:

> This particular teacher prefers 5th. She taught 5-6 when our two
> younger kids were in her class. She has two children, and decided to
> switch to teaching 2nd grade when her oldest was born. It's hard to get
> a good night's sleep with a little one, and they can be very demanding.
> With 2nd grade, she figured there would be fewer papers to grade and
> less prep. She hated it! One year and she switched back.

LOL! People, even teachers, think the younger grades are less work...
nosireebob! The younger they are the more time and energy they take.
As any kindergarten teacher. They are a LOT of prep work and they are
not very independent during class time, which means no down time for
teachers during the day (including recess).

--

Never trust a dog to watch your food.