Mexican Taco Meatloaf – If you enjoy flavors and hearty dishes. Then you’re in for a treat. With this Mexican Taco Meatloaf recipe. Combining the texture of meatloaf. With the zesty taste of Mexican cuisine. This meal is bound to become a favorite among your loved ones. The essential ingredients include ground beef and crushed corn tortilla chips. Along with a blend of Rotel tomatoes, green bell pepper, and taco seasoning. That promises a culinary experience.
The first time I tried making this dish was quite an adventure. I wanted to add a bit of excitement to our weeknight meals. And this recipe turned out to be a pleasant surprise. Even my husband. Who usually prefers traditional recipes. Was impressed by the burst of flavors. My child. Who can be quite selective with food at times? Asked for seconds! It was a memorable night. That has now made Mexican Taco Meatloaf a requested dinner choice. In our household.
What makes this Mexican Taco Meatloaf truly special?
What makes this Mexican Taco Meatloaf special? Is its uses corn tortilla chips and Rotel tomatoes. That infuse a Mexican taste into the dish. The optional addition of taco sauce. Provides a kick of flavor. While using both cheddar and pepper jack cheese gives it a rich. And creamy consistency. It combines the best of both worlds. The familiarity of tacos. With the heartiness of meatloaf.
What You Need To Make This Mexican Taco Meatloaf Recipe?
Ground Beef (80% lean): The attraction. Bringing succulence and taste. It has the amount of fat. To keep the meatloaf moist and flavorful.
Corn Tortilla Chips: Our twist! Crushed and mixed in. They serve as a substitute for breadcrumbs. Providing a delightful corny crunch of taco nights. And family bonding.
Yellow Onion & Green Bell Pepper: These veggies are our flavor companions. Offering a sweetness. And a crisp freshness. They act as a background note. That elevates the dish.
Eggs: Consider them the glue. That binds our tale together. Ensuring each slice of our meatloaf is as impeccable as the last one.
Rotel Tomatoes: A can of zesty delight. That infuses our meatloaf with a touch of market charm. Enhancing both flavor and juiciness.
Canned Corn: These petite kernels. Bring bursts of sweetness. Introducing a texture. And a pop of color to the mix.
Taco Seasoning: The soul of our meatloaf personality. Incorporating the essence of Mexican cuisine into every mouthful.
Cheese (Cheddar & Pepper Jack): The gooey. Melted layer of affection on top and within. Cheddar provides its timeless coziness. While pepper Jack brings a kick.
Red Taco Sauce & Cilantro (Optional): Perfect for those who enjoy a touch of spiciness. And a hint of herbal flavor to end on a high note.
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Steps To Make Mexican Taco Meatloaf:
Step 1: Start by preheating your oven to 350°F (or 175°C for those who prefer metrics). Get a bowl. And gently mix together your ground beef, crushed tortilla chips chopped onion and bell pepper, beaten eggs Rotel tomatoes with corn, taco seasoning, and a generous cup of cheese. It’s like introducing guests at a party. Combine them. But let each ingredient shine.
Step 2: Place the mixture in a 9×5-inch loaf pan. Shaping it with care. And creating a well around the edges for any fat to drain. Bake this creation in the oven for 50 minutes. Then top it with red taco sauce. Sprinkle the remaining cheese like a snowy blanket. Let it bake for another 10 to 15 minutes. Until the cheese is perfectly melted. And the meatloaf reaches a temperature of 160°F.
Step 3: After taking it out of the oven. Cover it loosely with foil. Let it rest for 10 minutes. Giving the meatloaf a little time to relax. Slice it up. Add some cilantro as garnish. Enjoy this comforting dish. That will disappear in no time.
Tip:
For a Mexican Taco Meatloaf. Here’s a top tip to take it from good to outstanding; Give it a rest. Instead of cutting into the meatloaf after baking. Resist the urge. And let it sit for around 10 minutes. Lightly covered with foil. This resting time is essential. As it allows the juices that surfaced during cooking to evenly spread throughout the meatloaf. As a result. When you finally slice it. Each portion will be moist. Flavorful and held together perfectly. This simple step. Guarantees your Mexican Taco Meatloaf will be tender and juicy. While offering a taste experience. That is definitely worth waiting for.
Frequently Asked Questions:
Can I use a different kind of meat?
Sure thing! While the usual choice is ground beef. You’re welcome to go for ground turkey. Or chicken for a lighter touch. Just remember to keep an eye on the cooking time. As it might differ.
What if I don’t have Rotel tomatoes?
You can swap them out with tomatoes. And a small can of chilies. It’s about adding that kick!
Can this be made ahead?
Put together the meatloaf. Pop it in the fridge up to a day early. When you’re set. Bake it according to instructions. You may need to tack on a few minutes of baking time. If going straight from fridge to oven.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Taco Meatloaf
Ingredients
- 2 lb ground beef 80% lean
- 1 ½ c corn tortilla chips crushed
- 1 small yellow onion finely diced
- 1 green bell pepper finely diced
- 2 large eggs whisked
- 1 10 ounces can Rotel tomatoes
- 4 ounces canned corn drained
- 1 packet taco seasoning or 3 tbsp homemade taco seasoning
- 1 ½ c shredded cheddar or pepper jack cheese grated, divided
- ⅓ c red taco sauce mild or medium, optional
- 2 tbsp cilantro or parsley for garnish
Instructions
- Preheat the oven by setting it to 350°F (175°C).
- Combine the following in a bowl; 2 pounds of ground beef, 1 ½ cups of corn tortilla chips, one small yellow onion finely diced, one green bell pepper finely diced, 2 beaten eggs, one can (10 ounces) of Rotel tomatoes, canned corn drained (4 ounces), 3 tablespoons of taco seasoning and 1 cup of shredded cheese. Mix until just blended.
- Transfer the mixture into a loaf pan measuring 9x5 inches. Shape it into a loaf with space around the edges for fat to drain off.
- Bake in the preheated oven for 50 minutes.
- Once cooked. Take out the meatloaf from the oven. If desired. Spread a cup of red taco sauce on top. Sprinkle half a cup of cheese over it.
- Return it to the oven. Bake for 10 to 15 minutes. Or until the internal temperature reaches 160°F (71°C).
- Remove from the oven. Loosely cover with foil. Let it rest for around 10 minutes. To allow the juices to redistribute.
- Add 2 tablespoons of chopped cilantro or parsley on top. Before cutting and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
