2 tablespoons olive oil
1 pound ground beef
1 medium onion, diced
5 cloves garlic, minced
2 (8 ounce) cans diced tomatoes with green chile peppers
1 (16 ounce) can pineapple chunks with juice
1 (8 ounce) can Mexican-style diced tomatoes and onions, drained
1 (11 ounce) can whole kernel corn, undrained
1 (3.5 ounce) can tomato paste
2 tablespoons taco seasoning cream
Preheat a grill for high heat.
Heat olive oil in a skillet over medium heat. Stir in beef, onions, garlic and tomatoes. Saute for 8 minutes over medium-high heat, or until pliable and golden. Sprinkle with diced tomatoes and mixed mushrooms. Return ground beef to skillet; add for 1 minute more. Cook 5 minutes on each side or until beef is browned. Transfer meat mixture to meat loaf pan. Top with diced Mexican-style tomatoes and garnish with diced Mexican-style diced tomatoes and onions.
Refrigerate at least 8 hours to allow flavors to blend. Garnish warm or white portions with chile peppers and chopped tomatoes. Toss flesh with seasoning powder and taco seasoning before serving.