This recipe is packed with protein and the goodness of beef with nutrients such as zinc, iron and B12. Freeze leftover refried beans in airtight container to use the next time you make this recipe.
| 1 |
taco kit (275 g pack) |
| 1 lb (500 g) |
Extra Lean or Lean Ground Sirloin |
| Half can (14 oz/398 mL) |
refried beans |
| ½ cup (125 mL) |
dry bread crumbs |
| ½ cup (125 mL) |
EACH frozen corn and diced sweet red pepper |
| ¾ cup (175 mL) |
shredded Cheddar cheese |
| |
Taco fixings (optional): shredded lettuce, salsa, sliced green onion, diced tomato |
- Combine beef, refried beans, bread crumbs, kit seasoning mix and ¼ cup (50 mL) of the kit salsa. Press into lightly greased foil-lined loaf pan (or form into loaf shape on foil-lined rimmed baking sheet).
- Combine remaining salsa, corn, and peppers. Sprinkle on top of meat loaf. Bake in 400°F (200°C) oven for 40 to 50 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Remove from oven and sprinkle with cheese. Let stand for 10 minutes.
- Meanwhile, heat kit taco shells according to the package directions. Use foil to lift meat loaf from pan. Cut into 12 slices, placing one slice into each taco shell. Garnish with taco fixings (if desired).
Cook’s Notes:
Freeze individual slices in a taco shell and you’ve got a great microwaveable lunch to go. Reheat from frozen on HIGH 45 to 60 seconds right in the shell.