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Taco Meat Loaves Recipe

Taco Meat Loaves Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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°.
  • 3. 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).