Slow-cooked Taco Meat Loaf

Slow-cooked Taco Meat Loaf Recipe

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Sandy Smith


Guaranteed to get your family to the dinner able fast.


★★★☆☆ 1 vote

20 Min
3 Hr


  • 2 c
    tortilla chips, crushed
  • 1 c
    shredded cheddar cheese
  • 1 c
  • 1
  • 1/4 c
    olives, sliced
  • 1 pkg
    taco seasoning mix
  • 2 lb
    ground beef
  • 1/2 c
  • 1/4 c
    brown sugar, firmly packed
  • 2 Tbsp
    louisiana-style hot sauce

How to Make Slow-cooked Taco Meat Loaf


  1. In a large bowl, combine the first six ingredients. Crumble the ground beef over the mixture; mix well. Shape into a round loaf.
  2. Cut three 20 x 3 inch strips of heavy-duty aluminum foil. Crisscross the strips so they resemble te spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the fooil handles to transfer loaf to a 3-qt slow cooker. (Leave the foil in during cooking time)
  3. Cover and cook on low for 3-4 hrs or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hr of cooking. Let stand for 10 min. Use foil strips to lift loaf our of slow cooker.

Printable Recipe Card

About Slow-cooked Taco Meat Loaf

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy

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