1 lb. ground beef (or other meat of your choice)
2 eggs
1 env. taco seasoning mix
1 cup onion & green/red pepper mix (I use the frozen bagged type)
1/2 can Mexicorn, drained
1/2 can Rotel diced tomatoes with jalapenos (or plain)
1/2 cup sliced black olives (optional)
1/2 cup black beans (optional)
your choice: oats/bread crumbs/torn up dry bread slices/crushed saltines/crushed tortilla chips/crushed Cheezits jalapeno crackers (enough to make mixture firm up)
1 cup shredded cheese (your choice; optional)
1 jar pre-made salsa (your favorite)

Except for salsa, blend all the ingredients in an extra large bowl (I dive in with both hands and get it thoroughly mixed. You can also tell by feel if it needs more bread crumbs or more liquid).

Cover and let set in refrigerator for an hour or so to let flavors blend and bread absorb excess liquid.

When ready to bake, test mixture with a small handful to see if it sticks together well. Scoop out enough mixture, about 2 cups, and make a mini-loaf. Set on greased baking sheet (use non-stick cooking spray or olive oil spray). Using remainder of meat mixture, make additional mini loaves and set on pan, spaced several inches apart.

Bake at 350°F for about 30 minutes. Remove from oven and set on stove-top. Top each loaf with 1/4 to 1/3 cup salsa. Return to oven for another 15 minutes. When done, let loaves rest for 5 to 10 minutes.

Goes good with a salad, mashed or baked potatoes topped with salsa, or more Mexicorn!

Submitted by: Mary A. Jones, St. Louis, Mo