Fiesta Salad-Topped Meatloaf

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

Ingredients

• 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)

Instructions

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.