Slow Cooker Taco Meat Loaf

Step 1: In large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, salt and black pepper. Add beef, pork, and corn; mix well. Shape mixture into a round or oblong loaf to fit the slow cooker.

Step 2: Crisscross three (18-inch) strips of foil, each strip folded for double thickness. [See "Tips" (below) for more thorough instructions on how to make the crisscrossed foil sling.] Place meat loaf in center of the foil strips. Bring up foil strips, then lift and transfer meat loaf to a 3 1/2 to 4 quart slow cooker. If needed, push meat away from sides of slow cooker to avoid burning.

Step 3: Cover slow cooker. Cook on Low heat for 5 to 6 hours or on High heat for 2 1/2 to 3 hours, or until center of meat loaf reaches 160°F.

Step 4: Using foil strips, carefully lift meat loaf from slow cooker, and place it on a cutting board. Pull foil away from meat; discard foil. Scrape away any drippings from meat; discard drippings. Sprinkle meat loaf with cheese, and let stand 10 minutes before cutting.

Step 5: While meat loaf is standing, prepare Smoky Tomato Salsa - In a medium bowl, mix together remaining tomatoes, sweet pepper, green onions, cilantro, jalapeños, lime juice and salt.

Step 6: To serve, spoon Smoky Tomato Salsa on top of meat loaf slices. Top with any additional toppings, if desired (such as chopped green onions, whole kernel corn, fresh cilantro). Serve with warmed tortillas, avocado slices and lime wedge (garnish).

Step 7: TO OVEN BAKE - Preheat oven to 350°F. Prepare meat loaf as instructed in Step #1. Place meat loaf in shallow baking pan. Bake for 1 hour 20 minutes or until center reaches 160°F. Sprinkle with cheese, let stand 10 minutes before slicing. Follow Steps #5 and #6.