Tex-Mex Meat Loaf

• 1 1/2 lb. lean ground beef or turkey
• 1 (16 oz.) can red kidney beans or pinto beans, rinsed and drained
• 1 1/2 c. Pace picante sauce
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 c. dry bread crumbs
• 2 eggs
• 1 1/2 tsp. ground cumin
• 3/4 tsp. salt
• 2 Tbsp. brown sugar

1. Take an inexpensive cut of beef roast, chuck roast or bottom round roast and place on a large piece of aluminum foil.
2. Surround it with carrots, small potatoes and small onions.
3. (I poke holes through the center of onions so they hold their shape.)
4. Pour 1 can cream of mushroom soup over the beef.
5. Sprinkle 1/2 package of dry Lipton onion soup mix on top.
6. You may also put in some mushrooms. Wrap completely, securely in the foil.
7. Place on cookie sheet. Bake at 300u0b0 for 3 hours (it will make its own gravy).

lean ground beef, red kidney beans, picante sauce, onion, clove garlic, bread crumbs, eggs, ground cumin, salt, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427040 (may not work)