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Servings: 6
Calories: 465kcal
Ingredients
- 2 pounds lean ground beef
- ½ small onion chopped
- 4 ounces can chopped green chiles
- 1 ounce taco seasoning envelope
- 1 cup crushed nacho cheese chips like doritos
- 1 cup shredded Monterey Jack cheese
- 2 eggs
- ½ cup milk
- ½ cup taco sauce
- 1 cup shredded Colby Jack cheese
- Scallions or tomatoes, sour cream, black olives, avocado, and jalapeno (optional toppings)
Instructions
- Line your slow cooker with a heavy-duty aluminum foil for easy cleanup.
- In a large bowl, combine the ground beef, diced onion, drained green chiles, taco seasoning, crushed tortilla chips, shredded Monterey Jack cheese, eggs, and milk. Mix thoroughly.2 pounds lean ground beef, ½ small onion, 4 ounces can chopped green chiles, 1 ounce taco seasoning envelope, 1 cup crushed nacho cheese chips, 1 cup shredded Monterey Jack cheese, 2 eggs, ½ cup milk
- Transfer the mixture to the lined slow cooker and press it evenly into the shape of the cooker.
- Spread the taco sauce over the top and cover with the lid.½ cup taco sauce
- Cook on high for 3 hours or on low for 6 hours.
- Just before serving, top with shredded Colby Jack cheese and let it melt.1 cup shredded Colby Jack cheese
- Garnish with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, sour cream, or salsa.Scallions
- Serve hot and enjoy!
Notes
- Meat: Using lean ground beef helps keep the meatloaf from becoming too greasy, but mixing in some ground pork can add moisture and flavor. For an even leaner option, try using ground turkey.
- Crunch: For an extra crunch, add more crushed nacho cheese chips on top during the last 30 minutes of cooking.
- Spice: If you enjoy a bit more heat, mix in some diced jalapeños or increase the amount of taco seasoning.
- Checking Doneness: An instant-read thermometer inserted into the center of the meatloaf should read 160°F to ensure it's fully cooked.
- How to Slice: Slice the meatloaf in the slow cooker itself to avoid it breaking apart during transfer.
- Moisture: If you find the top of the meatloaf drying out, you can tent it with a piece of aluminum foil during the last hour of cooking.
- Let It Rest: Allow the meatloaf to rest for about 10 minutes after cooking. This helps the juices redistribute, making the meatloaf moist and easier to slice.
- Make Ahead: You can mix all the ingredients and store the mixture in the refrigerator overnight. This not only saves time but also allows the flavors to meld together beautifully.
- Low-Carb Option: You can omit the crushed chips or substitute them with a lower-carb alternative like crushed pork rinds.
- What’s the best way to ensure the meatloaf doesn’t fall apart? Make sure to press the meat mixture firmly into the slow cooker and let it rest for about 10 minutes after cooking before slicing. This helps it set and hold together better.
Storage and Reheating Instructions
- Cool and Airtight: Let the meatloaf cool to room temperature before storing it in airtight containers.
- Refrigerate: It will keep in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, wrap the meatloaf slices tightly in aluminum foil or plastic wrap and then place them in airtight freezer bags. Frozen meatloaf can last up to 3 months.
- Reheating: Reheat leftovers in the microwave, covered with a damp paper towel to keep the meatloaf moist. You can also reheat it in the oven at 350°F until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 465kcal | Carbohydrates: 13g | Protein: 46g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1062mg | Potassium: 670mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 10mg | Calcium: 358mg | Iron: 5mg
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