Wednesday, November 28, 2007

Mexican Meatloaf

Serves 4-6

2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning

Combine all ingredients in large bowl; mix well.
Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.

Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.

Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.

Source: Rival CrockPot Slow Cooker Recipes

No comments: