SUBMITTED BY: Angela Hudnall
2 cups crushed tortilla chips
1 cup shredded cheese
1 cup salsa
1/2 cup egg substitute (I used regular eggs and it worked fine)
1 cup salsa
1/4 sliced ripe olives
1 envelope taco seasoning
2 pounds ground lean beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons of Louisiana hot sauce (I used a different hot sauce and it was fine)
1. in a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. shape into round loaf.
2. Cut three strips of heavy-duty foil. Crisscross the strips so that they resemble the spokes of a wheel. Place the meat loaf in the center; pull the strips up and bend the edges to form handles to transfer the loaf into the slow cooker. (leave foil in during whole cooking time)
3. Cook and cook on low for 3-4 hours or until no pink remains and meat thermometer reads 160. Combine ketchup, brown sugar, and hot sauce, pour over meat loaf during last hour of cooking. Let stand for 10 minutes. Use foil strips to lift the loaf out of the slow cooker.
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