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.