Taco Meat Loaves Recipe

4.5 14 25
Taco Meat Loaves Recipe
Taco Meat Loaves Recipe photo by Taste of Home
Publisher Photo

Taco Meat Loaves Recipe

Read Reviews
4.5 14 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + standing

Ingredients

  • 3 large 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 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 9x5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a 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

  • 3 large 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 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 9x5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a 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).
Originally published as Taco Meat Loaves in Taste of Home October/November 2006, p27

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Reviews forTaco Meat Loaves

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MY REVIEW
menkens User ID: 5877182 274661
Reviewed Sep. 30, 2017

"I am not rating because of the changes I made -- but in my humble opinion there is not enough meat in this to make 2 full 9x5 loaf pans to feed 6 each! I added 3 more pounds and it was a good ratio with the veggies for our taste. I used my mini-muffin pans (48 total) and got 2 other 5-3/4x3 loaf pans. We will make again... I substituted black beans for the kidney since using mini-muffin pans. Enjoy!"

MY REVIEW
2124arizona User ID: 845443 269170
Reviewed Jul. 8, 2017

"These loaves are my son's favorite meat loaf!! He loves the cheese on top! This is a favorite!!"

MY REVIEW
cpfd209 User ID: 1473456 221592
Reviewed Feb. 28, 2015

"I've made this at work for the guys in my fire station. Its now a regular.."

MY REVIEW
maryHodges User ID: 3263641 160230
Reviewed Nov. 6, 2011

"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."

MY REVIEW
daveramseysays User ID: 2560101 93082
Reviewed Nov. 1, 2011

"Even my kids liked it!"

MY REVIEW
BakinGymnast User ID: 5767825 145848
Reviewed Jan. 17, 2011

"Tasted just like tacos. Very good."

MY REVIEW
milette User ID: 4556946 166568
Reviewed Dec. 8, 2009

"I love anything Mexican so this was AWESOME! I don't care for olives or corn so I didn't add them in. Added more salsa on top and sour cream with a baked potato on the side and it was the best meal!"

MY REVIEW
dgr49c User ID: 3365822 160214
Reviewed Jul. 30, 2009

"You can make it quicker by making mini meatloafs in muffin tins. Cooks really quickly (done in like 30 min)."

MY REVIEW
laura20 User ID: 2525798 145021
Reviewed Mar. 25, 2009

"This is an absolute keeper! My teenage sons love it and my husband never wants "regular" meatloaf again."

MY REVIEW
acavanaugh User ID: 2680043 144770
Reviewed Feb. 22, 2009

"I serve mashed potatoes and green beans with it..not very Mexican, but seems like something green should be on the plate!!"

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