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Appetizers Recipes

Fiesta Salad-Topped Meatloaf

We replaced breadcrumbs with crushed tortilla chips in this nachos-inspired spin on a classic — just slice and serve.

Serving Size:


Active Time:

30 min.

Total Time:

 5 hrs., 10 min.


  • 2½ lbs. ground beef
  • 10 cups Mexican-style tortilla chips, finely ground, about 5 oz., from 11-oz. bag
  • 1 cup frozen corn, thawed, drained
  • 1 cup salsa
  • 3 eggs
  • 1 cup shredded pepper Jack cheese, 4 oz.
  • 1 avocado, pitted, peeled, cubed
  • 1 cup cherry tomatoes, quartered
  • 1 cup fresh cilantro leaves
  • ½ cup chopped red onion
  • 1 Tbs. lime juice
  • Sour cream and lime wedges (optional)


  1. Line 4-qt. slow cooker (preferably round) with slow-cooker liner allowing excess to hang over side. In bowl, combine beef, tortilla chips, corn, salsa and eggs; press into bottom of slow cooker. Cover; cook on low until cooked through or meat thermometer inserted into center reaches 165°F, about 4½ hrs.
  2. Using paper towels, pat top of meatloaf dry. Top with cheese; cook until melted, 10 min. Using slow-cooker bag, carefully lift out meatloaf; transfer to platter. In bowl, mix avocado, tomatoes, cilantro, onion and juice. Top meatloaf with avocado mixture. If desired, drizzle with sour cream and serve with limes.

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