Slow-Cooked Taco Meat Loaf

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Slow-Cooked Taco Meat Loaf

Slow-Cooked Taco Meat Loaf

Slow-Cooked Taco Meat Loaf


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


Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel.

Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.

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

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

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