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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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We live in Texas and love the Southwest style of cooking. This recipe spices up plain olâ meat loaf so it tastes like a filling for tacos.Susan Garoutte, Georgetown, Texas Ingredients:
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 turkey or beef |
2 cups (8 ounces) 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. Yield: 2 meat loaves (6 servings each).
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