Tex-mex chili loaf
“This is a twist on one of the most popular meals that we sell in our retail locations, Build Your Own Taco Salad,” explains John Graziano, executive chef at the hospital. “Our customers love comfort food and they love Tex-Mex. So we put the two together.”
2 lb. ground beef
4 oz. cooked white rice
4 oz. cooked, drained kidney beans
1 oz. diced onion
4 garlic cloves, minced
1/2 cup chopped fresh cilantro
2 oz. salsa
1 tbsp. dark chili powder
1 tbsp. cumin powder
2 tsp. kosher salt
1 tsp. chipotle powder
- Mix all ingredients.
- Using loaf pan, form into loaf. Remove from pan and place in sheet pan or deep baking dish.
- Bake at 325°F, until loaf reaches internal temperature of 165°F.
- Serve with sour cream, salsa, guacamole and shredded cheese.
Recipe by The Valley Hospital (Ridgewood, N.J.)