This recipe is stupid easy to do, only three steps, alot of ingredients but the flavor is WORTH it. I used Lip Smackin’ Good’s Hot Green Chili Salsa but you could use just about any of theirs depending on the flavor and heat you’re looking for and this would work. (For instance I may try to use their Hawaiian Salsa next time and add pineapple to this…)
Ingredients
- 3/4 cup uncooked instant brown rice
- 1 can (8 ounces) tomato sauce
- 1-1/2 cups Lip Smackin’ Good Hot Green Chili Salsa
- 1 large onion, chopped
- 1 large egg, lightly beaten
- 1 celery rib, finely chopped
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh cilantro
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- 1 pound ground turkey
- 1/2 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
Directions
- Preheat oven to 350°. Cook rice according to package directions; cool slightly. In a large bowl, combine tomato sauce, 1/2 cup salsa, onion, egg, celery, parsley, cilantro, garlic and seasonings; stir in rice. Add beef and turkey; mix lightly but thoroughly.
- Shape into two 8×4-in. loaves in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 165°, 1 to 1-1/4 hours.
- Spread with remaining salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.
NOTES: If you’d like to freeze this after making it…let it cool first in tin foil, and just do it without the topping. To use, you’ll need to partially thaw in your fridge overnight. Reheating in a preheated 350° oven for about 40-45 minutes should do the trick.
NUTRITION: 1 slice: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein