Rio Grande Meat Loaf

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon pepper
4 taco shells, finely crushed (about 1 1/2 ounces)
2 egg whites
3 large garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
2 pounds ground round
Vegetable cooking spray

Preheat oven to 375°. Combine first 12 ingredients in a large bowl, and stir well. Crumble beef over vegetable mixture, and stir just until blended.
Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 1 hour or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 16 slices. Serve with commercial salsa, if desired.
Yield: 8 servings Sandwich suggestion: Serve leftover meat loaf slices i (serving size: 2 slices)

NUTRITION PER SERVING
CALORIES 234(29% from fat); FAT 7.5g (sat 2.3g,mono 3.2g,poly 0.9g); PROTEIN 28.9g; CHOLESTEROL 66mg; CALCIUM 31mg; SODIUM 483mg; FIBER 1.9g; IRON 4.1mg; CARBOHYDRATE 11.6g
Cooking Light, MARCH 1996