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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I cook this recipe for the guys in my fire station and for my family and both they love it. It turns taco night into a different meaning. It spices up your meat loaf to a new level. Ingredients:
3 eggs, lightly beaten |
2 cups picante sauce, divided |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 medium onion, chopped |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
3/4 cup dry breadcrumbs |
1 (1 1/4 ounce) envelope taco seasoning |
1 teaspoon ground cumin |
1 teaspoon chili powder |
2 lbs ground beef |
2 cups shredded cheddar cheese |
additional picante sauce (optional) |
Directions:
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.
4. Yield: 2 meat loaves (6 servings each).
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