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–+ servings

Spicy Southwestern Meatloaf Tacos with Avocado Slaw

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/2 cup diced onion
  • 1 jalapeno, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 avocados
  • 2 cups shredded cabbage
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 8 small flour tortillas

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, breadcrumbs, egg, onion, jalapeno, chili powder, cumin, salt, and black pepper. Mix until evenly blended.
  • Press the mixture into a loaf pan and bake for 45 minutes until the internal temperature reaches 160 degrees. Remove from the oven and let the meatloaf cool completely before storing for make-ahead use.
  • When ready to serve, crumble the chilled meatloaf into a skillet over medium heat. Warm the crumbles for 5 to 7 minutes, stirring occasionally, until heated through and slightly crisp at the edges.
  • While the meat warms, mash the avocados in a medium bowl. Stir in the shredded cabbage, lime juice, and cilantro until the slaw is evenly coated.
  • Spoon the warmed meatloaf into the tortillas and top each taco with a generous scoop of avocado slaw. Serve right away.

merknader

Store the baked meatloaf whole in the fridge for up to three days, then crumble only the portion you need for tacos. If the slaw sits too long it can release water, so mix it just before assembly. For a milder version, swap the jalapeno for a small bell pepper when making the meatloaf.
Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Loaf Pan, Skillet