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 beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

 

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 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°.  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).