If you’re looking to put a bold, Tex-Mex spin on classic comfort food, this Mexican Taco Meatloaf is exactly what you need. Packed with seasoned ground beef, zesty Rotel tomatoes, sweet corn, and crunchy tortilla chips, this easy weeknight dinner hits all the right notes. It’s cheesy, savory, and topped with a tangy taco sauce for that perfect finish. The best part? It’s family-friendly and makes great leftovers!
Whether you’re trying to switch up your Taco Tuesday routine or want a freezer-friendly meal prep option, this taco-inspired meatloaf will be a total crowd-pleaser.
Why You’ll Love This Recipe
- Flavor Explosion: Taco seasoning, Rotel, bell pepper, and cheddar create a fiesta of flavor.
- No Breadcrumbs Needed: Crushed tortilla chips give the perfect texture and a hint of corn flavor.
- Perfect for Meal Prep: It stores and freezes like a dream.
- Great for the Whole Family: Mild enough for kids, bold enough for taco lovers.
Ingredients You’ll Need
- Ground beef – Use 80% lean for the perfect balance of flavor and moisture.
- Corn tortilla chips – Crushed finely to act as a flavorful binder.
- Yellow onion – Finely diced for mild, sweet flavor.
- Green bell pepper – Adds a pop of color and crunch.
- Eggs – Help bind everything together.
- Rotel tomatoes – Adds tomatoes, green chilies, and zesty flavor.
- Canned corn – Brings in sweetness and extra texture.
- Taco seasoning – Use your favorite packet or homemade version.
- Cheese – Pepper jack or cheddar—your call!
- Taco sauce – Optional, but delicious on top.
- Fresh cilantro – For garnish.
Step-by-Step Instructions
1Preheat your oven to 350°F (175°C).
2In a large bowl, combine the ground beef, crushed tortilla chips, diced onion, bell pepper, whisked eggs, Rotel, corn, taco seasoning, and 1 cup of shredded cheese. Mix just until combined—don’t overmix or it might get tough.
3Press the mixture into a 9×5-inch loaf pan, shaping it with a slight gap around the edges to allow fat to drain while baking.
4Bake for 50 minutes. Remove from the oven and top with taco sauce and the remaining ½ cup cheese.
5Return to the oven and bake for another 10–15 minutes, until the cheese melts and the internal temperature reaches 160°F (71°C).
6Remove from the oven and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
7Garnish with fresh cilantro, slice, and serve!
Storage & Freezing Tips
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze whole or in slices: wrap tightly in plastic wrap, then place in a freezer bag. Keeps for up to 3 months.
- To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through.
Serving Ideas
- Serve slices of this Mexican taco meatloaf with:
- A dollop of sour cream
- Guacamole
- Mexican rice or a fresh salad
- Cornbread or roasted veggies
Mexican Taco Meatloaf
Ingredients
- 1 ½ lbs ground beef
- 1 cup crushed tortilla chips or breadcrumbs
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning mix
- ½ cup chopped onion
- ½ cup salsa
- 2 large eggs
- 2 tablespoons tomato paste
- ¼ cup milk
- Optional toppings: extra salsa sour cream, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the ground beef, crushed tortilla chips, cheddar cheese, taco seasoning, onion, salsa, eggs, tomato paste, and milk. Mix until well combined, but don’t overmix.
- Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.
- Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. Top with extra salsa, sour cream, or chopped cilantro if desired.
- Serve with a side of rice, beans, or a fresh salad for a full meal.
Notes
- You can swap cheddar for pepper jack for an extra kick.
- Crushed tortilla chips add a taco twist, but regular breadcrumbs work just fine.
- Make it ahead and freeze before baking for an easy meal prep option.
