Taco Meat Loaves
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
12 ServingsPrep: 25 min. Bake: 1 hour + standing
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