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Mexican Meatloaf


2 Pounds Of Lean Ground Beef Steak
1 1/4 Ounces Of Old El Paso Hot & Spicy Taco Seasoning
16 Ounces Of Canned Taco Bell Home Originals Refried Beans
4 Old El Paso Flour Tortillas
3/4 Cup Of J Goldstein Garlic Cactus Salsa
2 Fresh Large Lightly Beaten Eggs
1/2 Cup Of Grated Cheddar Cheese
1/4 Cup Of Chopped Black Olives
1/4 Cup Of Chopped Green Bell Pepper
1/8 Cup Of Chopped Mild Jalapenos
1 Pinch Of Ground Black Pepper
1 Pinch Of Fine Table Sale
1 Pinch Of Garlic Salt
1 Jar Of J Goldstein Garlic Cactus Salsa For Garnish
1 Container Of Sour Cream For Garnish


To get started with this recipe, go ahead and preheat your oven to roughly 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out your mixing bowl to prepare the meatloaf, I use stainless steel mixing bowls, and they're long lasting and tough. Now add into your mixing bowl the lean ground beef steak, Old El Paso Hot & Spicy Taco Seasoning, Taco Bell Home Originals Refried Beans, El Paso Flour Tortillas, 3/4 Cup Of J Goldstein Garlic Cactus Salsa, grated cheddar cheese, chopped black olives, the chopped green bell pepper, chopped mild jalapenos, ground black pepper, fine table sale, and the garlic salt. Once you have added that long list of fresh tasting ingredients, roll up your sleeves if you have them, wash and sterilize your hands, and start mixing up everything the old fashioned manual way. Once you have all the ingredients well distributed throughout the lean beef, start to form a firm fire log shaped meatloaf. Once you are done, take out a baking pan, and spray it with Baker's Joy Non-Stick Spray. Next slide in the meatloaf, and bake it for about one full hour. Once the hour expires, take out the meatloaf, and spread on J Goldstein Garlic Cactus Salsa all over the meatloaf surface, then slide it back into the oven, to bake for another 20 full minutes. Once done, let it cool off for about 8 minutes before cutting.

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