Slow-Cooked Taco Meat Loaf

By carvalhohm

Ingredients

• 2 cups crushed tortilla chips
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup salsa
• 2 eggs, lightly beaten
• 1/4 cup sliced ripe olives
• 1 envelope taco seasoning
• 2 pounds lean ground beef (90% lean)
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons Louisiana-style hot sauce

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray.

In large bowl, combine first six ingredients. Crumble beef over mixture and mix well. Shape into round loaf. Place meat loaf in center of strips. Cover and cook on low for 3-4 hours or until no pink remains and thermometer reads 160°.

Combine ketchup, brown sugar and hot sauce; pour over meat loaf during last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to platter.

1 slice equals 345 calories, 16 g fat (7 g saturated fat), 138 mg cholesterol, 936 mg sodium, 21 g carbohydrate, trace fiber, 27 g protein.