Mexican Meat Loaf with Black Bean and Corn Salad

Mexican Meatloaf

2 lbs of lean ground beef

1 egg or 2 egg whites

1 cup of crushed corn tortilla chips (you can use light corn tortilla chips)

1 package of taco seasoning

1 cup of Mozzarella cheese, shredded (you can substitute skim Mozzarella cheese)

Your favorite Salsa
Sour Cream

Preheat the oven to 350 degrees.  Mix well all ingredients except for the salsa in a large bowl.  Place into a loaf pan and cover the top with 1/2 cup of salsa.  Bake for 45 minutes.  Let set for a few minutes before serving.  Serve with sour cream.

Black Bean and Corn Salad

1 (15 oz) can of black beans, drained and rinsed

1 (15 oz) can of whole corn, drained

1 cup finely chopped red and green bell pepper

1 cup finely chopped red onion

3 Tbls of fresh cilantro, chopped fine

2 Tbls lime juice

1 Tbls light olive oil

1/4 cup brown sugar, packed

4 Tbls Soy Sauce

2 tsp garlic powder

2 tsp onion powder

Salt and pepper to taste

Mix the cilantro, bell pepper, onion, corn and beans in a large bowl.  Mix the remaining ingredients in a small bowl and pour over the corn and bean mixture.  Refrigerate for one hour.