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This would have rocked with some chorizo; however, since I lacked the chorizo I used what I had; venison burger and venison sausage.

1lbs. ground venison burger
1lbs. ground venison sausage
1 Bag of tortilla chips
½ Cup beef broth
½ Cup chopped onion
4 Tomatoes chopped
1-2 Jars Salsa
1 Bunch cilantro
2 Eggs lightly beaten
½ tsp Worcestershire sauce
1 bag shredded cheese; I used Kraft Mexican style cheese
Cumin to taste
Sour Cream
Shredded lettuce

Heat oven to 350 degrees. Take tortilla chips and place in a large zip style bag and crush them with a rolling pin until they are finely crushed (resemble bread crumbs) and you have 2 cups worth. Chop one cup of Cilantro and divide it. Chop 4 tomatoes and divide them.

In a large bowl combine burger, sausage, crushed tortilla chips, ½ cup beef broth, ½ cup chopped onions, ½ cup salsa, ½ cup chopped cilantro, eggs, Worcestershire sauce, and cumin. Mix all ingredients well.

Place half of mixture on a cookie sheet and work into an oblong shape. Place another ½ cup of salsa on top of the first half of the loaf, then add half of your chopped tomatoes, and layer on some cheese to cover. Place second half of meat on top and work it to the edges, crimp halves together to seal in mixture. Cover meat loaf with foil and place cookie sheet in 350 degree oven.

Bake for 30 minutes covered. Remove cover and bake another 30 minutes. Remove meatloaf and add more salsa on top of meatloaf with the remaining chopped tomatoes and cilantro. Place back in oven for 15 minutes; remove and add cheese on top of meatloaf. Cook for another 15 minutes, or until meatloaf reaches desired doneness. Cover and let rest for 10 minutes.

Serve with remaining salsa, sour cream & lettuce.