Ranch "Meatloaf"

Made this without specifying the meat that was used for the meatloaf....After he devoured it and stated that it was delicious, I divulged the truth!

Ranch "Meatloaf"

Time: 80 minutes

Ingredients

• 2 eggs, beaten
• 3/4 C tortilla chip crumbs (I actually added about 1/2 C to this b/c the loaf was a bit soggy)
• 2 Tbsp salsa
• 2 Tbsp ranch dressing
• chili powder, to taste
• cumin, to taste
• 1 lb ground chicken (I actually used pork and you probably could substitute turkey as well)

1. Preheat oven to 350 degrees.  In a large bowl, mix together eggs, tortilla chips, salsa, salad dressing, chili powder and cumin.  Add meat and mix gently but thoroughly.  Shape into a loaf and place on a slotted baking pan or broiler pan.
2. Bake for 1 hour or until internal temp registers 175 degrees.
3. Cover with foil and let stand for 10 minutes.  Slice and serve with sour cream and salsa.

Sour Cream Potatoes

Time: 4 hours

Ingredients

• 10 oz can condensed cream of mushroom soup
• 8 oz container sour cream
• 1 1/2 C shredded Cojack cheese (I used red pepper cheese...any cheese will work here though)
• 32 oz pkg frozen cubed hash brown potatoes

1. Spray 4-6 quart slow cooker with cooking spray.  Comine soup, sour cream and cheese in medium bowl and mix well.
2. Pour half of potatoes into crockpot.  Top with half of the sour cream mixture.  Top with rest of potatoes, then remaining sour cream mixture.  Spread evenly.
3. Cover and cook on high for 3 1/2 to 4 1/2 hours.