Ingredients
3 large eggs, lightly beaten2 cups picante sauce, divided1 can (16 ounces) kidney beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 medium onion, chopped2 cans (2-1/4 ounces each) sliced ripe olives, drained3/4 cup dry bread crumbs1 envelope taco seasoning1 teaspoon ground cumin1 teaspoon chili powder2 pounds ground beef2 cups shredded cheddar cheeseAdditional picante sauce, optional
Preparation
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 9x5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a 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.
