Slow Cooker Taco Meatloaf

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe does not use "taco seasoning mix," but you make your own. It also includes instructions for cooking this in a regular oven. From Better Homes and Gardens.”
5hrs 30mins

Ingredients Nutrition


  1. In a medium bowl, combine crushed tomatoes (minus 1/2 cup for the meatloaf), green pepper, green onions, fresh cilantro, jalapeno lime juice and 1/4 teaspoon salt; set aside.
  2. In a large bowl, combine 1/2 cup crushed tomatoes and crushed tortilla chips; stir in onions, garlic, cumin, paprika, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add ground beef, ground pork, and corn; mix well and form into a round or oblong loaf to fit slow cooker.
  3. Arrange three 18-inch long strips of aluminum foil, folded double so they criss-cross; place meatloaf in the center and transfer to slow cooker.
  4. Cook on low 5 to 6 hours or on high 2 1/2 to 3 hours, covered (instant read thermometer will read 160 degrees F).
  5. Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.
  6. Serve with Smoky Tomato Salsa and garnishes, if desired.
  7. OVEN VARIATION: Preheat oven to 350 degrees F. Place shaped loaf in shallow baking pan. Bake for 1 1/4 hours or until an internal 160 degrees F on an instant read meat thermometer. Sprinkle with cheese, let rest 10 minutes and serve with garnishes, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a