Tex-Mex Crock Pot Meatloaf Dinner
- Ready In:
- 8hrs 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 (15 ounce) cans spicy chili beans, undrained
- 1 (11 ounce) can corn, undrained
- 1 1⁄2 lbs lean ground beef
- 1 cup crushed corn chips (I use Fritos)
- 2⁄3 cup picante sauce, divided
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 egg
directions
- Combine beans and corn in a 4 quart slow cooker.
- In a large bowl, combine ground beef, corn chips, 1/3 cup picante sauce and egg.
- Mix well with hands and shape into a round flat loaf.
- Place loaf in the slow cooker on top of the beans and corn.
- Top with remaining 1/3 cup picante sauce.
- Cover and cook on low setting for 8-10 hours until beef is no longer pink.
- I use a meat thermometer stuck in the middle of the loaf to determine doneness.
- Place meatloaf on serving platter and cut into wedges. Serve with beans and corn mixture.
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Reviews
-
Oh the smell is my home right now is YUMMY! I have to change my review cause my family didn't like this, they all said it was grainy tasting. The smell, beans and corn was really good but the meatloaf didn't pass. I am sorry and I still want to thank you for posting. I agree you didn't say where to put the taco seasoning so I added 1/2 the package to the meat and 1/2 i sprinkled over the beans and corn. I would of liked to use hot picante sauce but my ds can not eat it due to stomach issue.
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A different crock-pot type of meal which is very spicy and good. The recipe didn't say where to put the taco seasoning mix and although I think it is supposed to be mixed with the hamburg, I noticed it on the counter after I finished everything else, so I sprinkled it on the beans and corn, mixing it in with a knife. Thanks for sharing!
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.