1/2 cup finely chopped onion
1/2 cup salsa
2 tablespoons chili powder
3 cloves garlic, minced
1/2 teaspoon salt
1 pound ground beef
1 8.5 ounce corn muffin mix
2 ounces sharp cheddar cheese, sliced
Tortilla strips, fried (optional)
Preheat oven to 350. In a large bowl combine egg, onion, 1/4 cup salsa, chili powder, garlic and salt; add meat; mix well. Shape into a ball. Place mixture in a 9-inch pie plate; flatten to a 6-inch circle.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat in pie plate. Bake 50 minutes or until inside of meat registers 160 degrees. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely; let stand 10 minutes before serving.
*If you use the 8.5 ounce corn muffin mix you will have tons of left over once you coat the meat. I poured the whole thing on top because it told me too so I had a thick shell of corn muffin surrounding it. It was good, but if you're looking only for a light coating you should buy a smaller amount of the mix. While I was at the store I saw 6 and 7 ounce packages as well. Also, the meat loaf can dry out faster than you think so watch your bake time. I also could have used a little more kick to it, so next time I'll add more chili powder and maybe even some crushed red pepper.
So you can see how much corn muffin there is with this from this picture. I'm glad I didn't take a picture of it before we at it because it looked like a pie with cheese on top. This is what it's supposed to look like...
I guess I need to start trying harder with my presentation. I just always forget because I'm so excited to start eating! I'll work on that.