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Taco Meat Loaves

 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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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Taco Meat Loaves (continued)

Directions (continued)

  • stand for 10 minutes before slicing. Serve with additional picante
  • sauce if desired. Yield: 2 meat loaves (6 servings each).