Do I have to use tortilla chips?

While tortilla chips add a delicious taco flavor to the meatloaf, they also make it gluten-free, which is great for those with wheat intolerance. If you prefer, you can use regular bread crumbs as a binding agent instead. However, we highly recommend trying the tortilla chips for a tasty twist on the traditional meatloaf!

Can I use a different type of ground meat?

Absolutely! While the recipe calls for ground beef, you can experiment with ground turkey, chicken, or even a blend of different meats.

Can I make the meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture ahead of time and refrigerate it until you're ready to bake. Just make sure to cover it tightly to prevent any drying out.

Mexican Taco Meatloaf

Name: Taco Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 pounds ground beef, 80% lean; 1 ½ cups corn tortilla chips, crushed; 1 small yellow onion, finely diced; 1 green bell pepper, finely diced; 2 large eggs, whisked; 1 (10 oz.) can Rotel tomatoes; 4 oz. canned corn, drained; 1 packet taco seasoning or 3 tablespoons homemade taco seasoning; 1 ½ cups shredded cheddar or pepper jack cheese, grated, divided; ⅓ cup cup red taco sauce (mild or medium), optional; 2 tablespoons cilantro or parsley, for garnish

Description

Looking for a tasty twist on traditional meatloaf? Try this flavorful Taco Meatloaf recipe! It's a delicious fusion of classic comfort food and Mexican flavors.

Ingredients

Scale

2 pounds ground beef, 80% lean
1 ½ cups corn tortilla chips, crushed
1 small yellow onion, finely diced
1 green bell pepper, finely diced
2 large eggs, whisked
1 (10 oz.) can Rotel tomatoes
4 oz. canned corn, drained
1 packet taco seasoning or 3 tablespoons homemade taco seasoning
1 ½ cups shredded cheddar or pepper jack cheese, grated, divided
⅓ cup cup red taco sauce (mild or medium), optional
2 tablespoons cilantro or parsley, for garnish

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Instructions

Preheat your oven 350°F (175°C).
In a large mixing bowl, combine the ground beef, tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of shredded cheese. Mix the ingredients together just enough to combine them, being careful not to over-mix the meatloaf mixture.
Transfer the meatloaf mixture into a 9x5-inch loaf pan and shape the loaf, leaving a well around the edges. This allows the fat to drain off during cooking.
Bake the meatloaf at 350°F (175°C) for 50 minutes. Then, take it out of the oven and top it with red taco sauce (optionally) and the remaining 1/2 cup of cheese. Place it back in the oven and continue cooking for an additional 10-15 minutes, making it a total of 60-65 minutes of cooking time. Ensure the meatloaf reaches an internal temperature of 160°F (71°C) before serving.
Remove it from the oven and loosely tent it with a sheet of aluminum foil. Let the meatloaf rest for 10 minutes before slicing and serving. This resting period allows the flavors to settle and the juices to redistribute, resulting in a more tender and flavorful meatloaf.
Garnish with the chopped cilantro.
Serve and enjoy!

Notes

By whisking your room temperature eggs before mixing, you can reduce the risk of over-mixing the meatloaf. This ensures a perfect balance of ingredients without overworking the mixture.

To store, transfer the meatloaf to an airtight container and refrigerate it. It will stay fresh for 3 to 5 days.

To freeze a whole cooked meatloaf or individual slices, wrap the meatloaf or slices tightly with plastic cling film, then place them in an airtight container or freezer storage bag. When stored properly like this, the meatloaf will remain good for about 3 months in the freezer.

Prep Time: 10 min
Resting Time: 10 min
Cook Time: 60 min
Category: Beef recipes
Cuisine: Mexican

Nutrition

Calories: 449 kcal
Sugar: 3 g
Sodium: 641 mg
Fat: 32 g
Saturated Fat: 13 g
Carbohydrates: 11 g
Fiber: 1.5 g
Protein: 27 g
Cholesterol: 148 mg