Instructions: In a 3-1/2 or 4-quart 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 1/4 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. Make-ahead 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.

Meals by Pillsbury. Lynns notes: Made this 1-22-98; 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 7-1/2 hours. This was a wonderful and easy meal to make.

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