Mexican Meatloaf Foil Dinner

Camp Cooking: Mexican Meatloaf Foil Dinner Foil dinners are not just for camping. Although where I first tried out this recipe was on our recent Halloween camp out. I initially chose this recipe {from Pillsbury} because it seemed kid-friendly and easy to throw together 12 packets on the fly. And it was. I did make a few changes to the original, cause that’s how I roll. One, I am partial to Penzey’s Taco Seasoning Mix, but any brand of mix will do. Two, I’m a huge fan of Salpica salsas. I mean, how can you go wrong with a brand that puts pictures of a Frankenstein head and stiletto heels on its salsa jars? The two varieties I chose were their Cilantro Green Olive and Mango Peach. I’ll admit, partly because of the marketing. But I’m a repeat customer, so you can trust they taste great.

mexican foil dinner precookededited This recipe is completely versatile. You can switch out the taco seasoning and salsa brands. You could sub ground turkey for the ground beef. You could leave out the cheese during baking and choose instead to top it like a fresh taco with lettuce, fresh tomato, sour cream and shredded cheddar. The Velveeta, by the way, is simply a choice of convenience and melting ability. It’s totally up to you and your family’s tastes.

But the best thing about foil dinners, cooked in the oven instead of over a fire, is they taste the same no matter where they are served and they are wicked fast to get in the oven and on the table. Prep time is minimal. No “real” cooking is involved, you are simply mixing together some ingredients and wrapping them in cute foil packets. These are perfect for both camping AND a busy night when the last thing you want to do is cook. Trust me…

Mexican Meatloaf Foil Dinner
Serves 4
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Ingredients
  1. 8 squares foil
  2. cooking spray
  3. 1 lb. lean ground beef
  4. 3 T. Penzey's Taco Seasoning Mix (or your favorite brand)
  5. 1 bag frozen cubed hashbrown potatoes
  6. 1 bag frozen corn
  7. 1 jar Salpica Cilantro Green Olive Salsa
  8. 1 jar Salpica Mango Peach Salsa
  9. 8 oz. Velveeta cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Double the foil so you have 4 squares of double-thickness. Spray each with cooking spray.
  3. In a bowl, mix together the ground beef and taco seasoning. Divide into four even, loosely shaped burgers and place each in the center of a foil sheet.
  4. Top each burger with about 1 cup of frozen potato cubes and about 1/2 cup of frozen corn (you will have some potatoes and corn leftover for another use).
  5. Top each packet with about 2 tablespoon EACH of the Cilantro Green Olive and Mango Peach Salsas.
  6. Place a thick slice of Velveeta cheese on top of each packet and gather ends together to seal each packet well.
  7. Place each packet, seal side up, directly on the center rack of your oven. Bake for 38-42 minutes, or until beef is cooked through. Serve with chips and guacamole and taco toppings, if desired.
Notes
  1. Alternately, these packets can be cooked over a grill or on a grate over the hot coals of a campfire. Cooking time will vary, depending on the heat of the fire. Begin checking to see if beef is cooked through after 25-30 minutes.
Adapted from Pillsbury
Adapted from Pillsbury
Foodtastic Mom http://www.foodtasticmom.com/

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