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Taco Meat Loaves Recipe

Taco Meat Loaves Recipe photo by Taste of Home

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We live in Texas and love the Southwest style of cooking. This recipe spices up plain ol’ meat loaf so it tastes like a filling for tacos.—Susan Garoutte, Georgetown, Texas

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Taco Meat Loaves Recipe

Prep: 25 min. Bake: 1 hour + standing

Yield: 12 Servings

25 60 85

Ingredients

3 eggs, lightly beaten
2 cups picante sauce, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium onion, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
Additional picante sauce, optional

Directions

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.
Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.
Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Originally published as Taco Meat Loaves in Taste of Home October/November 2006, p27

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Taco Meat Loaves

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Reviewed on Nov. 06, 2011 by maryHodges

I've made this several times now. We love the flavor. However, we find it crumbles easily instead of holding together in nice slices. So, I usually will serve this with Mexican rice, tortilla chips, salsa, lettuce, etc. and we eat it as nachos. I love that I have an extra to freeze, as well.

Reviewed on Nov. 01, 2011 by daveramseysays

Even my kids liked it!