TEX MEX MEATLOAF
½ cup tortilla chips, crushed into crumbs
6 TBSP medium hot salsa, plus more for serving
1 large egg
1 lb extra-lean ground beef
Preheat oven to 400°. In a medium bowl, beat together the tortilla chips crumbs, salsa, egg, ½ tsp salt and ¼ tsp pepper. Mix in the ground beef with your hands. Spray a loaf pan (or 2 small loaf pans) with cooking spray. Press meat into pan. Cook for 45 mins to 1 hour (until juices run clear). Serve with salsa
SCALLION RICE
1 TBSP extra virgin olive oil
1 bunch scallions, white and green parts thinly sliced separately
½ tsp salt
1 cup brown rice
1 ¾ cup water
1 – 15oz can small red beans, rinsed
In a small saucepan, heat the olive oil over medium heat. Add the scallion white and ½ tsp salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 ¾ cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes. Remove from heat, stir in beans, scallion greens and salt to taste.
1 TBSP extra virgin olive oil
1 bunch scallions, white and green parts thinly sliced separately
½ tsp salt
1 cup brown rice
1 ¾ cup water
1 – 15oz can small red beans, rinsed
In a small saucepan, heat the olive oil over medium heat. Add the scallion white and ½ tsp salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 ¾ cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes. Remove from heat, stir in beans, scallion greens and salt to taste.
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