Nacho Meatloaf in the Solar Oven
 
Prep time
Cook time
Total time
 
Nacho Meatloaf has all of the Tex-Mex flavors that we love.
Author:
Serves: 8
Ingredients
  • 1 cup thick tomato salsa (mild, medium, or hot according to your preference)
  • 1 cup nacho tortilla chips, finely crushed
  • 1 egg
  • 1 cup chopped onion
  • 1 tsp minced garlic (or garlic powder)
  • 1 (4 oz can) diced green chilis (opt)
  • 1 TBL chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • 1½ lbs lean ground beef
  • ½ cup (or more) shredded cheddar cheese or Mexi-blend cheese
Instructions
  1. Pre-heat solar oven while preparing the ingredients.
  2. Combine the salsa, crushed tortilla chips, egg, onion, and seasonings into a bowl and mix well. Add the meat and stir to mix until well combined. Press the meat into the individual size pans. Place into the pre-heated solar oven. If your pan has a lid, then cover the meat to help hold in the heat. About half way through, drain the grease off and continue to cook until done.
  3. When the meat is cooked, drain off the remaining grease. Top with the cheese and return to the hot solar oven to melt the cheese.
  4. If using the edible bowl, fill the middle with your choice of toppings such as Spanish Rice, cheesy mashed potatoes, or beans. Then add the cheese on top and return to oven to melt the cheese.
Notes
The time to cook will depend on the type of solar oven used, the weather, and how hot the solar oven gets. Also, a large loaf will take more time to cook than small individual loaves. My edible bowls only took 1 hour to bake on a sunny 70 degree day with the oven temperature about 300 degrees.

This recipe can also be baked in the kitchen oven at 350 degrees for about 45 minutes to an hour depending on the size loaf. Then top with the cheese and bake another 5 minutes to melt the cheese.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/nacho-meatloaf-in-the-solar-oven/