Taco Meat Loaves
Makes 2, freeze one
Ingredients
- 3 eggs, lightly beaten
- 2 c. picante sauce, divided (1-1/2 cup + 1/2 cup)
- 3/4 c. dry bread crumbs
- 1 env. taco seasoning (El Paso low-sodium)
- 1 t. ground chili powder
- 1 t. ground cumin
- 2 small cans black olives, sliced
- 11 oz. can Mexi-corn, drained
- 10 oz. can dark red kidney beans, drained
- 1 medium onion, chopped
- 2 lbs. lean ground chuck or ground sirloin
- 2 c. shredded cheddar cheese
Instructions
In a large bowl, combine the eggs, 1/2 cup picante sauce, bread crumbs, taco seasoning, cumin, chili powder; stir in beans, corn, onion and black olives. Crumble beef into mixture and mix well.
Pat into 2 ungreased 9 x 5 x 3-inch loaf pans.
Bake uncovered at 350 degrees for 50-55 minutes or until no pink remains and meat thermometer reaches 170 degrees.
Spoon remaining 1-1/2 cups of picante sauce over each meat loaf; sprinkle with cheese.
Bake 10-15 minutes longer or until cheese is melted.
Let stand 10 minutes before slicing.
NOTE: Can freeze the second meat loaf (do not add picante and cheese until you thaw). Bake for 50-55 minutes.