Slow Cooker Taco Meat Loaf Recipes

CROCK POT TACO MEATLOAF

Steps:

• Mix together all of your ingredients, except garnish, in a bowl
• Spray your crock pot with cooking spray
• Press your ground beef mixture into your crock pot and make a groove down the middle
• Cover and cook on low for 4-6 hours or high for approximately 2 hours

SLOW COOKER TACO MEATLOAF

Steps:

• In a medium bowl, combine crushed tomatoes (minus 1/2 cup for the meatloaf), green pepper, green onions, fresh cilantro, jalapeno lime juice and 1/4 teaspoon salt; set aside.
• In a large bowl, combine 1/2 cup crushed tomatoes and crushed tortilla chips; stir in onions, garlic, cumin, paprika, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add ground beef, ground pork, and corn; mix well and form into a round or oblong loaf to fit slow cooker.
• Arrange three 18-inch long strips of aluminum foil, folded double so they criss-cross; place meatloaf in the center and transfer to slow cooker.
• Cook on low 5 to 6 hours or on high 2 1/2 to 3 hours, covered (instant read thermometer will read 160 degrees F).
• Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.
• Serve with Smoky Tomato Salsa and garnishes, if desired.
• OVEN VARIATION: Preheat oven to 350 degrees F. Place shaped loaf in shallow baking pan. Bake for 1 1/4 hours or until an internal 160 degrees F on an instant read meat thermometer. Sprinkle with cheese, let rest 10 minutes and serve with garnishes, if desired.

CROCK-POT TACO MEATLOAF RECIPE

Steps:

• Cut four 20 inch X 3 inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5 to 6 quart slow cooker. OR use a Crock-Pot cooking rack. Coat strips or cooking rack with non-stock cooking spray.
• In a large bowl mix together then tortilla chips, cheddar cheese, salsa, eggs, olives, taco seasoning and ground beef.
• Shape meat mixture into a loaf and place in slow cooker on top of the foil strips or cooking rack.
• Cover and cook on LOW for 3 to 4 hours or until a meat thermometer reads 160° and there is no pink inside the meatloaf.
• Combine the ketchup, brown sugar and taco sauce and pour over meatloaf during the last half hour of cooking.
• Turn slow cooker off and let stand for 10 minutes and then use the foil handles to carefully lift the meatloaf out of the slow cooker.

MEXICAN TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

CROCK POT MEXICAN MEATLOAF

Steps:

• Mix everything except the salsa and the cheese together, blending very well.
• Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom.
• Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour.
• Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.