Recipe

Here is the Slow-Cooked Taco Meat Loaf recipe. It is from Lacey Kirsch in the Mar/Apr 07 Simple & Delicious magazine. It is SOOO easy!

INGREDIENTS
2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Louisiana-style hot sauce

DIRECTIONSIn a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf.Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in during cooking.)Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker. Yield: 8 servings.