Recipe - Tacoloaf Dinner Cp

2 cn Spicy chili beans; undrained
(15oz. each)
1 cn Whole kernel corn; 11oz.
1 One half pound Lean ground beef
1 cup Crushed corn chips
1/3 cup Thick and chunky picante
1 pack Taco seasoning mix
1 Egg; slightly beaten
One fourth cup Thick and chunky picante

In a 3One half or 4quart slow cooker, combine beans and corn; mix well. In
large bowl, combine ground beef, corn chips, 1/3 cup picante, taco
seasoning mix and egg; mix well. Shape into flat round loaf. Place in slow
cooker over beans and corn. Top with One fourth cup picante. Cover; cook on low
setting at least 8 hours or until beef is no longer pink. Place tacoloaf on
serving platter; cut into wedges. With slotted spoon, place beans and corn
in serving bowl. If desired, remaining sauce in slow cooker can be spooned
over tacoloaf wedges. Makes 6 servings. Makeahead tip: The tacoloaf can be
formed the night before. Store it covered in the refrigerator. Add it and
the other remaining ingredients to the slow cooker in the morning.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: EasiestEver Holiday
Meals by Pillsbury. Lynn's notes: Made this 12298; used drained Mexicorn,
1 can pinquinto beans (undrained) and 1 can black beans (rinsed) plus 1/3
cup salsa to replace the bean liquid. Cooked it for 7One half hours. This was a
wonderful and easy meal to make.

Recipe by: EasiestEver Holiday Meals

Posted to TNT Recipes Digest, Vol 01, Nr 959 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 23, 1998