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Crockpot Recipe - RIO GRANDE MEATLOAF

Ingredients:
Cooking Spray
1 (15oz) can black beans, rinsed and drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup chopped fresh cilantro
2 TBS seeded minced jalapeno
1 tsp salt
2 tsp ground cumin
2 tsp chili powder
1/2 tsp pepper
4 taco shells, finely crushed
2 large egg whites
3 large garlic cloves, minced
2 pounds ground round
1/2 cup salsa

Directions:
1. Coat slow cooker with spray. Tear off two sheets of foil long enough to fit in bottom of cooker AND to extend 3 inches over each side of cooker. Fold each foil sheet lengthwise to form a 2 inch wide strip. Arrange strips in a cross fashion in cooker, pressing strips to bottom of cooker and extending ends over sides of cooker.
2. Combine beans, and next 11 ingredients in large bowl and stir well. Crumble beef over vegetable mixture and stir until just blended. Shape into a loaf the shape of your cooker container. Place loaf in slow cooker over foil strips (foil strips become handles to remove meat after cooked).
3. Cover with lid and cook on high 1 hour then on low 2-3 hours or until done. Use foil strips to lift meat from cooker. Cut into wedges. Spoon salsa over wedges.

General Food Recipe Tip:

Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.