Taco Meat Loaves

• 3 large 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 shredded cheddar cheese
• Additional picante sauce, optional

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 9x5-in. loaf pans. Bake, uncovered, at 350u0b0 for 50-55 minutes or until no pink remains and a thermometer reads 160u0b0.
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.

eggs, picante sauce, kidney beans, mexicorn, onion, olives, bread crumbs, taco, ground cumin, chili powder, ground beef, cheddar cheese, picante sauce

Taken from www.tasteofhome.com/recipes/taco-meat-loaves/ (may not work)