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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.