Preheat the oven to 375 degrees F (190 degrees C).
Fill a large deep pan halfway with water and bring to a boil over medium-high heat. Add
Red Potatoes (9 cups)
and set the timer for 8 minutes.
Beef (1 lb)
Chips (3/4 cup)
Taco Seasoning (1 packet)
Onions and Peppers (1/3 cup)
Canola Oil (2 Tbsp)
Salsa (1/2 cup)
in a large mixing bowl until combined.
Form into four evenly sized meatloaves, placing on a sheet pan or baking stone.
Top each with salsa, add to oven and set timer for 20 minutes.
Drain potatoes and add to bowl of a stand mixer, along with
Cream Cheese (1/2 cup)
Salted Butter (1/4 cup)
Mayonnaise (2 Tbsp)
Stir on low until combined and potatoes are mashed. Taste and adjust
Sea Salt (1 tsp)
Ground Black Pepper (1 tsp)
When the 20-minute timer goes off, top the meatloaves with
Shredded Mexican Cheese Blend (2 1/4 cups)
and return to oven. Set the timer for another 3 minutes.
If the cheese has not melted, return to oven for another 2-3 minutes.
Sprinkle meatloaves with
Fresh Cilantro (1 handful)
and serve with mashed potatoes.