Ole Crock Pot Enchilada Meatloaf
Get ready to spice up dinnertime with Ole Crock Pot Enchilada Meatloaf—a fusion of classic comfort food and bold Mexican-inspired flavors. This easy slow-cooker recipe combines juicy ground beef, zesty enchilada sauce, crushed tortilla chips, and a medley of seasonings for a meatloaf that's anything but ordinary. Topped with gooey melted Mexican cheese and garnished with fresh cilantro, every slice is bursting with flavor. Perfect for busy weeknights, this hands-off recipe requires just 20 minutes of prep before your crock pot takes over. Pair it with Mexican rice and beans for a hearty and satisfying meal the whole family will love. Keywords: crock pot enchilada meatloaf, slow cooker Mexican meatloaf, easy weeknight recipe, Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 cup Crushed tortilla chips
- 2 large Eggs
- 1 cup Enchilada sauce
- 1 cup Shredded Mexican cheese blend
- 1 4-ounce can Chopped green chilies
- 1 small Chopped onion
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Additional enchilada sauce (for topping)
- 0.5 cup Additional shredded Mexican cheese blend (for topping)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, crushed tortilla chips, eggs, 1 cup of enchilada sauce, shredded Mexican cheese blend, green chilies, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix until well combined but avoid overmixing to keep the meatloaf tender.
Shape the meat mixture into a loaf shape that will fit into your crock pot. Line the bottom of the crock pot with a piece of parchment paper or lightly grease it to prevent sticking.
Place the meatloaf in the crock pot. Spread 1/2 cup of additional enchilada sauce over the top of the meatloaf to keep it moist during cooking.
Cover the crock pot with the lid and cook on low heat for 4 hours, or until the internal temperature reaches 160°F (71°C).
In the final 15 minutes of cooking, sprinkle the remaining 1/2 cup of shredded Mexican cheese blend on top of the meatloaf. Cover and allow the cheese to melt.
Once done, carefully remove the meatloaf from the crock pot using the parchment paper or a large spatula. Let it rest for 5-10 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm. This dish pairs beautifully with a side of Mexican rice and beans.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.0 g | 360% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.8 g | ||
| Protein | 245.6 g | 491% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2379 mg | 183% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3373 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
