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      Title: Taco Meat Loaf
 Categories: Beef, Vegetables, Breads, Herbs, Cheese
      Yield: 12 Servings

      3 lg Eggs; lightly beaten
      2 c  Picante sauce; divided
     16 oz Can kidney beans; rinsed,
           - drained
     11 oz Can Mexicorn; drained
      1 md Onion; chopped
  4 1/2 oz Sliced ripe olives (2 cans);
           - drained
    3/4 c  Dry bread crumbs
      1 oz Env taco seasoning
      1 ts Ground cumin
      1 ts Chilli spice mix
      2 lb Ground chuck
      2 c  Cheddar cheese; shredded
           Additional picante sauce
           - (optional)

  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 2 ungreased 9x5" loaf pans. Bake, uncovered, @ 350 F/175 C
  for 50 to 55 minutes or until beef is no longer pink.

  Spoon remaining picante sauce over each meat loaf; sprinkle with
  cheese. Bake 10 to 15 minutes longer or until cheese is melted. Let
  stand for 10 minutes before slicing. Serve with additional picante
  sauce if desired.

  Recipe by Susan Garoutte, Georgetown, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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