Mexican Meatloaf

1 lb ground turkey

1/2 cup salsa

1/2 cup crushed tortilla chips

1 1/4 cup corn

1/2 cup diced Vidalia onion plus 1 onion cut in large slices

1/2 cup black beans

3/4 cup shredded Mexican blend cheese

4 TBsp taco seasoning

1 1/2 cups enchilada sauce

Saute diced onions until cooked and add seasoning, sauce, 1/4 cup corn, chips, meat.

Put on pan and create a cavity and fill with beans and 1/4 cheese. Top with the rest of the meat. Put large sliced onions and corn around and pour cup of sauce over and top with cheese and salsa.

Bake at 375 for 50 minutes

Easy, quick prep and tasty. I used the sweet onions because that’s what I had on hand- they were actually very nice with the taco seasoning. Add other veggies around like poblano peppers.

Black Bean Sliders with Sriracha Aioli

makes 4 sliders or 2 burger size

1 14 oz. can of black beans (drain & reserve juice)
1 small onion ( grated)
1 Egg
2 Tsp. Hot Sauce ( Chouloula- Chipolte flavor)
2 cloves Garlic ( minced)
1/2 cup bread crumbs ( unflavored)
1/2 cup Corn
1 Poblano pepper ( diced)
1/4 cup fresh Cilantro ( chopped)

Sriracha Aioli:
1/4 cup Mayo
1 tsp. Sriracha sauce
1 tsp. fresh Lime Juice

Sautee onion and pepper until soft.
Combine all ingredients except corn and beans
Mash corn and beans until chunky and add to seasonings
Add bean juice just until moist
Grill or pan fry as you wish
Top with Aioli

These sliders are hardy. They fill you up but don’t make you feel like you need to run a marathon after eating them.You can pan fry or grill them- your choice.
I like to grill them-weather permitting. Just remember-this is not meat, you can’t treat it as a regular burger because everything is cooked except for the egg.
So use moderate heat when cooking. If you pan fry, it gives a deeper more even crust. If you grill it gets that charred smoky flavor. When grilling, remember to brush patties with oil. Remember- they do not shrink, like a burger, so the size you make is the size you will eat.
I like to add Pepper Jack cheese on top or a nice Extra Sharp Cheddar.
Maybe omit the aioli and add some guacamole with shredded lettuce and a thin slice of red onion.
Counting Carbs- Ditch the bun and top with Salsa!

Black Bean & Corn Salsa


15.5 oz. can Black Beans (drained & rinsed)
3/4 cup corn (frozen or fresh-cooked)
2 small Tomatoes ( seeded & diced)
2 Garlic Cloves (minced or pressed)
1/2 cup fresh Cilantro (chopped rough)
1/2 med. Red Onion (diced)
1 TBsp. Paprika
3 TBsp. Lime juice
2 TBsp. oil (of choice- I like veg .oil for this recipe)

In a dry pan over med-high heat throw in cooked corn. Once
they pop, add Paprika- keep shaking pan for about 1 minute. You want the corn and the paprika to stick together and blister.
Add remaining ingredients.
Put in fridge for at least 4 hours- overnight is best.
Serve with chips, over grilled chicken or fish, put in a wrap……

This is so simple. OK- you don’t have to blister the corn, but what a presentation!..I usually grill the corn then add the paprika- but its cold outside!!!!
AI add just a bit of sea salt when serving- not too much- the lime juice should be the star!