I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with a mexican twist. Quite tasty, the avocado really made it all come together.
1 1/2 pounds ground beef
1/2 cup salsa
1/2 tsp salt
1/2 tsp crushed red pepper
1 Tbs crushed cumin seed
1 Tbs mexican oregano
1/4 tsp black pepper
2 small flour tortillas
1 cup cheddar cheese
In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese. Form into loaf and bake at 350 degrees for about 1 hour or until cooked through. Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.
I had to try out this deviled egg recipe I found in the Real Simple May magazine issue. They had variations listed with wasabi, crab, and jalapeno options. I love mexican style foods so I decided to give the cumin and jalapeno ones a try. They were really quite tasty. I can’t say I would want them every time I make deviled eggs; but for a great dish to go along with something on the southwestern side these would be perfect. I made a few subtle changes to the recipe; here’s my version.
Hard cook eggs as desired. I like to cover mine with cool water; bring to boil over medium high heat and reduce to a very low simmer for 15 minutes. Cool thoroughly.
Peel eggs, slice in half, and remove yolk. In small bowl combine egg yolk, mayonnaise, Dijon mustard, lemon juice, pepper, and cumin. Spoon mixture back into egg whites and sprinkle with diced jalapeno and chipotle pepper. Refrigerate until ready to serve.