Taco Meat Loaves

Taco Meat Loaves

3		eggs, lightly beaten
2	cups	picante sauce, divided
1	can	(15 oz.) pinto beans, rinsed and drained
1	can	(11 oz.) Mexicorn, drained
1		medium onion, chopped
2	cans	(2-1/4 oz. each) sliced ripe olives, drained
3/4	cup	dry bread crumbs

1	envelope	(1.25 oz.) taco seasoning
1	tsp	ground cumin
1	tsp	chili powder
2	lbs	ground beef
2	cups	(8 oz.) 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).

Grand Prize Taste of Home Meatloaf & Meatballs contest - October 2006

Source

Source: Taste of Home