Mexican Taco Meatloaf Recipe

This Mexican taco meatloaf recipe infuses classic comfort food with bold taco flavors. It’s a simple, crowd-pleasing main dish that brings a fiesta to your dinner table with minimal effort. Enjoy a flavorful twist on a family favorite.

This is one of those recipes you’ll make again and again.

Gather these common ingredients for a flavorful twist on a classic. You likely have many on hand already.

• 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, undrained
• 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 red taco sauce, mild or medium, optional
• 2 tablespoons cilantro or parsley, for garnish

Make this recipe your own with simple swaps and adjustments.

• Ground Beef: You can substitute ground turkey or a blend of ground beef and pork for a different flavor profile. Ensure the fat content is similar for best results.
• Corn Tortilla Chips: If you don’t have chips, you can use about 1 cup of breadcrumbs. This will change the texture slightly but still bind the meatloaf.
• Onion and Bell Pepper: Feel free to use white or red onion. Dicing them small ensures they cook evenly. For a less pungent flavor, you can sauté them briefly before adding.
• Rotel Tomatoes: Use plain diced tomatoes if you prefer less spice, or add a pinch of chili powder to regular diced tomatoes for a similar heat.
• Cheese: Monterey Jack, Colby Jack, or a Mexican blend will work well. For a dairy-free option, use your favorite dairy-free shredded cheese.
• Taco Seasoning: If making your own, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper.
• Taco Sauce: Use your preferred brand or heat level. A salsa or enchilada sauce can also be used as a topping.

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the ground beef, crushed tortilla chips, diced onion, diced bell pepper, whisked eggs, undrained Rotel tomatoes, drained corn, taco seasoning, and 1 cup of shredded cheese.
3. Mix the ingredients together gently. You want them just combined. Avoid over-mixing, as this can make the meatloaf tough.
4. Transfer the meatloaf mixture into a 9×5-inch loaf pan. Shape the top into a loaf, creating a slight well around the edges. This helps the fat drain away as it cooks.
5. Bake the meatloaf in the preheated oven for 50 minutes.
6. Carefully remove the pan from the oven. If using, spread the red taco sauce over the top. Sprinkle the remaining 1/2 cup of cheese over the sauce.
7. Return the meatloaf to the oven. Continue baking for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C). The total cooking time will be about 60-65 minutes.
8. Remove the meatloaf from the oven. Loosely tent it with aluminum foil and let it rest for 10 minutes before slicing. This resting period is crucial for juicy meatloaf.
9. Garnish the Mexican taco meatloaf with fresh chopped cilantro or parsley.
10. Slice and serve immediately.

• Over-mixing the Meat: This can lead to a dense, tough meatloaf. Mix ingredients only until they are just combined to keep it tender.
• Not Letting it Rest: Skipping the resting period will cause juices to run out when sliced, making the meatloaf dry. Allowing it to rest helps redistribute the juices for maximum moisture.

• Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to the meat mixture for extra heat.
• Cornbread Topping: Instead of cheese and taco sauce, top the meatloaf with a layer of cornbread batter during the last 20-25 minutes of baking.
• Layered Taco Meatloaf: Layer the meat mixture with seasoned rice, beans, or corn before baking.

• Serve hot with your favorite taco toppings like shredded lettuce, diced tomatoes, sour cream, or avocado.
• Enjoy alongside a side of Mexican rice, refried beans, or a fresh green salad.
• Cut into slices and serve like traditional meatloaf, or crumble it and serve in taco shells or burritos.

Can I make this ahead?

Yes, you can prepare the meatloaf mixture and store it in the refrigerator for up to 24 hours before baking. For best results, it’s recommended to bake it the same day you mix it.

How do I store leftovers?

Leftover Mexican taco meatloaf can be stored in an airtight container in the refrigerator for 3 to 4 days. Ensure it cools completely before storing.

This Mexican taco meatloaf is a fantastic way to liven up a weeknight dinner. Its zesty flavors and satisfying texture make it a hit with everyone. Give this delicious recipe a try for a unique take on a classic comfort food!

Mexican Taco Meatloaf

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A flavorful fusion of classic meatloaf and Mexican taco seasonings. This easy, family-friendly recipe layers bold flavors with minimal effort, perfect for a vibrant dinner.

• Author: Clarice
• Prep Time: 20
• Cook Time: 65
• Total Time: 85
• Yield: 6-8 servings
• Method: Baking
• Cuisine: Mexican-American
• Diet: Non-Vegetarian

Ingredients

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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, undrained
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
⅓ cup red taco sauce, mild or medium (optional)
2 tablespoons cilantro or parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C) and grease a loaf pan
In a large bowl, combine ground beef, crushed tortilla chips, diced onion, diced pepper, eggs, Rotel tomatoes, canned corn, taco seasoning, and 1 cup of grated cheese
Mix until well combined but avoid overworking the meat
Transfer mixture to prepared pan and shape into a loaf
Sprinkle remaining cheese on top and drizzle with taco sauce if using
Bake for 65 minutes, until meat reaches 160°F (71°C)
Let rest 10 minutes before slicing
Garnish with cilantro or parsley

Notes

Thrown tortilla chips can be substituted with breadcrumbs for a less crunchy texture
Rotel tomatoes can be replaced with diced tomatoes and jalapeños for freshness
Add ½ cup diced green chilies for extra heat
Store leftovers in an airtight container in the refrigerator for up to 3 days