Ingredients
- 3 eggs, slightly beaten
- 1 28 oz. can fire-roasted tomatoes, crushed
- 3/4 cup crushed tortilla chips
- 1 med. onion, finely chopped
- 2 cloves garlic, minced
- 2 tea. ground cumin
- 1 tea. smoked paprika or chili powder
- 1 lb. ground beef
- 1 lb. ground port
- 1 cup frozen corn kernels
- 1/2 cup shredded Pepper Jack (optional)
- Corn tortillas, warmed (optional)
- 1 recipe smoky tomato salsa
Preparation
Step 1
In large bowl, combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika (or chili powder), 1/2 tea. salt and 1/2 tea. pepper. Add beef, sausage, and corn. Mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.
Crisscross three 18" strips of foil, mfolded to double thickness. Place meat loaf in center of strips. Bring up foil stips to lift and transfer meat and foil to a 3 /12-4 qt. crockpot. Push meat away from side of cooker to avoid burning.
Cook on low 5-6 hours or high 2 1/2-3 hours. Instant-read thermometer should read 160 degrees.
Using foil strips, carefully lift meat loaf from cooker and place on cutting board. Pull foil from meat; discard. Scrape off anuy drippings from meat and discard. Sprinkle with cheese. Let stand 10 minutes.
Serve with corn tortillas and Smoky Tomato Salsa
SMOKY TOMATO SALSA
Combine all in a medium bowl:
Reserved fire-roasted tomatoes
1 green bell pepper, chopped
1/3 cup chopped green onions, 1/4 cup chopped cilantro
2 minced, seeded jalapenos
1 Tbsp lime juice
1/4 tea. salt