"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Taco Meat Loaf Recipe

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This recipe for Taco Meat Loaf, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Williams
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 egg,
1/2 c. sour cream,
1/3 c. salsa,
2 - 4 T. taco seasoning,
1 c. crushed tortilla chips,
1/2 c. shredded cheddar cheese,
2 lbs lean ground beef,
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded lettuce, sliced ripe olives.

Directions:
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Pat into the bottom of a slow cooker, Cover and cook on low for 8 hours or until a meat thermometer reads 160 degrees F. Top with sour cream, salsa, cheese, lettuce and olives, if desired.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
NOTE: This meat loaf is easier to get out of the slow cooker using foil handles. Here's how: 1. Cut 3- 20x3 in. strips of heavy-duty aluminum foil or create them by folding wider strips of regular foil. Crisscross the stirps so they resemble the spokes of a wheel. 2. Place the meat loaf in the center of the strips, and pull them up and bend the edges to form handles. 3. Grasp the foil handles to lift the loaf and lower it into the slow cooker. Leave the foil in while you cook so you can easily lift the meat out to serve.

 

 

 

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