Taco Chip Meatloaf w/ Cheddar Cheese
1 3/4 lb ground beef, 3/4 cup minced yellow onion - plus an optional 1/2 cup onion in 1/4"-1/2" dice, 3/4 cup combination of minced red and green bell pepper - plus add’l optional 1/2 cup of red & green bell pepper chopped 1/4"-1/2" dice, butter, 1/2 cup plain taco chips ie Bachman Taco Chips, not Nacho cheese flavored, broken into 1/4"-1/2" pieces - not ground, 1 large egg lightly beaten, 2 cans - 4 oz each chopped green chilies, 1 TB chopped fresh cilantro, 3/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp black pepper, 1/3 cup beef broth, 1/3 cup hot red pepper or green jalapeno diced and chopped, 1 package, 8 ozs each, of cheddar cheese in cubes if possible, and 1/2 cup mild salsa ie Taco Bell’s Mild Thick N Chunky Salsa
In a frypan saute all the bell pepper plus all the onion in a little butter till soft. Then mix all the ingredients together including the sauteed items except the salsa and cheese cubes, in a large bowl. Mixture will be somewhat wet but most will cook off in the oven. Divide mixture into 2 equal parts. Assemble in a flat fashion in a 9" by 9" square pan. (You can instead make a 12 x 7 inch shape on a lasagna pan or large baking sheet with edge for grease runoff but because it is loose it’s shape will not be neat. Layer cheddar cheese cubes on top of this layer. Then smear the salsa over the cubes to cover the surface. Take remaining other 1/2 of meat mixture and cover the first layer. Smooth over top and shape as neatly as possible. Bake in 350 degree oven for 1 1/2 hours. Tasty grease will reabsorb after sitting a while. Cut into serving portions when loaf has cooled a bit and solidified.