Slow Cooker Taco Meatloaf

1. 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. 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. 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. 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. 5

   Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.

6. 6

   Serve with Smoky Tomato Salsa and garnishes, if desired.

7. 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.

* Per serving · 4 servings · Values may vary.