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Recipe: Tacoloaf Dinner (crock pot)

Main Dishes - Beef and Other Meats
TACOLOAF DINNER

2 cans (15 oz each) Green Giant Spicy Chili Beans, undrained
1 (11 oz) can Green Giant Nibblets Whole Kernel Sweet Corn, undrained
1 1/2 lbs. lean ground beef
1 cup crushed corn chips
1/3 cup plus 1/4 cup Old El Paso Salsa, divided use
1 (1.25 oz) pkg. Old El Paso Taco Seasoning Mix
1 egg, slightly beaten
OPTIONAL, FOR SERVING:
sour cream or plain yogurt
shredded cheese
additional salsa or guacamole.

In 3 1/2 or 4 quart slow cooker, combine beans and corn; mix well.

In large bowl, combine ground beef, corn chips, 1/3 cup salsa, taco seasoning mix and egg; mix well. Shape mixture into flat round loaf. Place loaf in slow cooker over bean mixture. Top with the remaining 1/4 cup salsa.

Cover; cook on low setting for 8 to 10 hours.

TO SERVE:
Place tacoloaf on serving platter; cut into wedges. With slotted spoon, place bean mixture in serving bowl. If desired, remaining sauce in slow cooker can be spooned over taco loaf wedges.

If you wish, offer condiments at the table, including sour cream or plain yogurt, shredded cheese, additional salsa or guacamole.

Servings: 6
Source: Pillsbury Come and Eat Summer, 2000
MsgID: 118557
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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