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“I cook this recipe for the guys in my fire station and for my family and both they love it. It turns taco night into a different meaning. It spices up your meat loaf to a new level.”
1hr 25mins
2 6 servings each

Ingredients Nutrition

  • 3 eggs, lightly beaten
  • 2 cups picante sauce, divided
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (11 ounce) can mexicorn, drained
  • 1 medium onion, chopped
  • 2 (2 1/4 ounce) cans sliced ripe olives, drained
  • 34 cup dry breadcrumbs
  • 1 (1 1/4 ounce) envelope taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 lbs 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 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°.
  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.
  4. Yield: 2 meat loaves (6 servings each).

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