Ingredients

The following ingredients have 4 Servings
  • 3 cups Salt Free Tortilla Chips (crushed (measured when crushed) - (look for gluten free options if using store bought))
  • 1 cup Cheddar Cheese (shredded)
  • 1 cup Salsa
  • 2 large Eggs (lightly beaten)
  • 1/4 cup Canned Sliced Black Olives (drained)
  • 1 packet Low Sodium Taco Seasoning Mix
  • 2 pounds Lean Ground Beef
  • 1/2 cup Ketchup ( (look for gluten free options if using store bought))
  • 1/4 cup Brown Sugar
  • 2 tablespoons Taco Sauce ( (look for gluten free options if using store bought))

Instruction

  • 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.