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:
8
Active Time:
30 min.
Total Time:
5 hrs., 10 min.
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
- 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.
- 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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