MEAT LOAF:

2 lb. ground beef
2 eggs
1 c. fresh bread crumbs
1 (4 oz.) can mild taco sauce
1 med. onion, finely chopped
1 tbsp. chili powder
1 1/2 tsp. salt
3/4 tsp. cumin
1/4 tsp. pepper

FILLING:

1 (16 oz.) can refried beans, heated
1 (4 oz.) whole green chilies, slivered
1/4 lb. or 1 c. shredded Longhorn

TOPPINGS:

1 c. crushed tortilla chips

FIXINGS:

Shredded cheese
Shredded lettuce
Chopped onions
Sour cream
Sliced olives

MEAT MIXTURES: Place meat in large bowl. In blender, place remaining meat loaf items, cover, blend until smooth. Pour into meat, stir in with wooden spoon until well mixed. Shape meat firmly into ball. Place between sheets of foil, roll out with rolling pin into 8 x 16 x 1/2 inch rectangle.

FILLING: Remove top sheet of foil. Spread refried beans evenly over meat mixture to half of edge. Arrange chilies on top of beans, sprinkle with cheese. Starting with 8-inch side, roll up jelly roll style. Place in 9x5 inch loaf pan. Preheat oven to 375 degrees. Sprinkle top with crushed chips. Bake 60 minutes.

Drain off excess liquid, if necessary. Let meat loaf stand at least 15 minutes in pan before removing. With spatula, transfer to platter. Serve with fixings. Serves 8.

For ring 1 1/2 pound meat and 4 slices of bread for bread crumbs.