3 eggs, lightly beaten
2 c. picante sauce, divided (1-1/2 cup + 1/2 cup)
3/4 c. dry bread crumbs
1 env. taco seasoning (El Paso low-sodium)
1 t. ground chili powder
1 t. ground cumin
2 small cans black olives, sliced
11 oz. can Mexi-corn, drained
10 oz. can dark red kidney beans, drained
1 medium onion, chopped
2 lbs. lean ground chuck or ground sirloin
2 c. shredded cheddar cheese
In a large bowl, combine the eggs, 1/2 cup picante sauce, bread crumbs, taco seasoning, cumin, chili powder; stir in beans, corn, onion and black olives. Crumble beef into mixture and mix well.
Pat into 2 ungreased 9 x 5 x 3-inch loaf pans.
Bake uncovered at 350 degrees for 50-55 minutes or until no pink remains and meat thermometer reaches 170 degrees.
Spoon remaining 1-1/2 cups of picante sauce over each meat loaf; sprinkle with cheese.
Bake 10-15 minutes longer or until cheese is melted.
Let stand 10 minutes before slicing.