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

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.