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    Rio Grande Meat Loaf`


    Source of Recipe


    Nikibone

    List of Ingredients




    cooking spray
    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

    Recipe



    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 cooker. 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 strips. 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. 8 servings.

 

 

 


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