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.
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