Taco Meat Loaves from Taste of Home
We live in Texas and love the Southwest style of cooking. This recipe spices up plain ol’ meat loaf so it tastes like a filling for tacos. —Susan Garoutte Georgetown, Texas
3 eggs, lightly beaten
2 cups picante sauce, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium onion, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
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 two ungreased 9-in. x 5-in. x 3-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°. 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).
I made this Wednesday night and Hubby loved it. Although I modified the recipe for what I had around the house. Here's the way I did it.
crushed hard taco shells
taco seasoning mix
Mix the first 5 ingredients together. Form into a loaf. Bake at 350 for 50 minutes. Top with more crushed shells, fried onions, and cheese (I had to use Italian cheese mix because thats all I had-It was still good). Bake 10 more minutes.
Truth and Love
2 years ago