Rio Grande Meat Loaf
1 15 ounce can black beans, rinsed and drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons minced, seeded jalapeno pepper
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon pepper
4 taco shells, finely crushed
2 large egg whites or 1/4 cup egg white substitute
3 large garlic cloves, minced
2 pounds ground round
1/2 cup hot or mild salsa
Coat a 3 1/2 quart slow cooker with cooking spray. Tear off two
sheets of aluminum foil long enough to fit in bottom of slow
cooker and to extend 3 inches over each side of slow cooker.
Fold each foil sheet lengthwise to form a 2 inch wide strip.
Arrange foil strips in a cross fashion in cooker, pressing
strips to bottom of cooker and extending ends over sides of
Combine beans and next 11 ingredients in a
large bowl; stir well. Crumble beef over vegetable mixture and
stir just until blended.
Shape mixture into a loaf the shape of the
slow cooker container. Place loaf in slow cooker over foil
Cover with lid; cook on high setting 1 hour.
Reduce to low heat setting and cook 2 to 3 hours or until done.
Use foil strips to lift meat loaf from
cooker. Let meat loaf stand 10 minutes before serving. Cut into
wedges. Spoon 1 tablespoon salsa over each serving.