Ingredients
2 cups crushed tortilla chips1 cup shredded cheddar cheese1 cup salsa2 large eggs, lightly beaten1/4 cup sliced ripe olives1 envelope taco seasoning2 pounds lean ground beef (90% lean)1/2 cup ketchup1/4 cup packed brown sugar2 tablespoons Louisiana-style hot sauce
Preparation
Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a 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. Using foil strips as handles, remove the meat loaf to a platter.
