Crock Pot Mexican Meatloaf |
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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 16 |
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Being without a kitchen while we remodel I'm having to get creative about finding/inventing new tastes from my crock pot. This is the most successful invention so far. The kids loved it hot and then ate the leftovers for lunches so fast I hardly got any. LOL I used a 6qt, oval crock pot and 4lbs of meat to feed my large family. If you want to halve the recipe you're on your own about how to cook it because I'm sure it would burn or dry out in a 6qt oval. Ingredients:
2 lbs hamburger |
2 lbs ground turkey |
2 small onions, chopped |
3 eggs |
1 cup oatmeal |
1 cup milk |
2 (1 1/4 ounce) envelopes taco seasoning mix (the size intended to make tacos from one pound of ground meat) |
1 teaspoon cumin |
1 (16 ounce) jar medium salsa (hotter if you prefer it that way) |
8 ounces of shredded mozzarella cheese or 8 ounces cheddar cheese or 8 ounces monterey jack cheese |
Directions:
1. Mix everything except the salsa and the cheese together, blending very well.
2. Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom.
3. Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour.
4. Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.
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