Tex Mex Crock Pot Meatloaf Dinner
Transform your next comfort food dinner with the bold, zesty flavors of this Tex Mex Crock Pot Meatloaf Dinner. Perfectly seasoned ground beef is combined with crushed tortilla chips, cheddar cheese, and green chilies for a flavorful twist on classic meatloaf, while a bed of vibrant bell peppers, baby red potatoes, and corn cooks to perfection underneath. Topped with a tangy salsa glaze and cooked low and slow in a crock pot, this one-pot meal is as effortless as it is delicious. With just 20 minutes of prep and the convenience of hands-free cooking, this savory dish is ideal for busy weeknights or casual family dinners. Pair with fresh cilantro or extra salsa for a meal packed with Tex-Mex flair!
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Recipe Information
Ingredients
- 1.5 pounds ground beef (80/20)
- 1 cup crushed tortilla chips
- 1 cup shredded cheddar cheese
- 1 large egg
- 0.25 cup milk
- 1 4 oz can diced green chilies
- 0.5 medium yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup frozen corn kernels
- 1 cup diced bell peppers (red and green)
- 1 pound baby red potatoes, halved
- 1 cup salsa
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine ground beef, crushed tortilla chips, shredded cheddar cheese, egg, milk, diced green chilies, diced onion, garlic powder, chili powder, cumin, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing.
Shape the mixture into a loaf shape. Optionally, place the loaf on a piece of parchment paper for easier transfer to the crock pot.
In the bottom of a 6-quart crock pot, create a base layer by evenly spreading out the frozen corn, diced bell peppers, and halved baby red potatoes.
Drizzle the olive oil over the vegetables and sprinkle lightly with salt and pepper to taste.
Gently place the meatloaf on top of the vegetable layer.
Pour the salsa evenly over the meatloaf and cover the crock pot with its lid.
Cook on high for 4 hours, or on low for 6-7 hours, until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are fork-tender.
Carefully transfer the meatloaf to a cutting board and allow it to rest for 5-10 minutes before slicing.
Serve slices of the Tex Mex Meatloaf with the cooked vegetables on the side, and optionally garnish with fresh cilantro or additional salsa.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 46.0 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1235 mg | 95% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6078 mg | 129% | |
*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.
