I thought of Rebecca's Todd when I got this in my inbox this morning:
Total Time: 1 hr 20 minMakes:
8 servings, one slice each
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
2 tsp. chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
3/4 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
PREHEAT oven to 375°F.
Mix all ingredients except 1/4 cup of the salsa and the cheese.
SHAPE into oval loaf in 13x9-inch baking dish; top with the remaining 1/4 cup salsa.
BAKE 1 hour or until cooked through (160ºF). Sprinkle evenly with the cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into eight slices to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens TipsServing Suggestion
Serve this comfort food with mashed potatoes and a hot steamed vegetable, such as broccoli.
Mix together meat mixture as directed; shape into 48 meatballs.
Cook, in batches, in large skillet on medium heat 12 min. or until evenly browned and cooked through (160°F), turning frequently.
Spoon onto serving platter or into large bowl; top with additional 1 cup salsa. Sprinkle with the cheese. Makes 8 servings, six meatballs each.
Mix together meat mixture as directed; shape into eight patties.
Grill, broil or pan fry until cooked through (160°F), topping with the remaining salsa and the cheese for the last 2 min. of the cooking time.
Makes 8 servings, one burger each.