Recipe: Tex-Mex Meat Loaves and Potatoes

TEX-MEX MEAT LOAVES AND POTATOES

4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
1 medium onion, thinly sliced
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips or dry bread crumbs
1 tablespoon chili powder, divided
1 teaspoon garlic salt, divided
1/2 teaspoon ground cumin, divided
1 pound extra lean ground beef
1 1/3 pounds (4 medium) potatoes, cut in 1/2-inch cubes
1 can (4.5 oz.) chopped green chiles, undrained
1 cup shredded Cheddar cheese (optional)

Preheat oven to 450 degrees F or grill to medium-high.

Center one-fourth of onion on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.

Combine 1/4 cup salsa, tortilla chips, 2 teaspoons chili powder, 1/2 teaspoon garlic salt and 1/4 teaspoon cumin; add ground beef. Shape mixture into 4 meat loaves, flattening slightly; place one loaf on top of each onion. Spoon remaining salsa over meat loaves.

Combine potatoes with chilies, remaining chili powder, garlic salt and cumin; place beside meat loaves.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 30 to 35 minutes on a cookie sheet in oven or grill 18 to 22 minutes in covered grill. Sprinkle with cheese before serving, if desired.

Servings: 4
Source: Reynolds Kitchen