Ground beef, crushed tortilla chips, taco seasoning, gooey Pepper Jack cheese, and tangy taco sauce—this Mexican Taco Meatloaf is pure comfort.
You ever have one of those days where dinner feels like this insurmountable mountain? That was me. It was Tuesday. I hadn’t grocery shopped in over a week (oops), the kid had a meltdown over math homework, and I had a Zoom meeting that should’ve been an email. By 5:17 p.m., I was just standing in front of the fridge muttering, “Please let something here make sense.”
What I had:
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Ground beef
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Half a bag of tortilla chips
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An open taco sauce bottle
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Pepper Jack cheese (the block, not shredded—because life is inconvenient)
That’s it. But I was hungry. And tired. And mildly desperate. So I said screw it—what if taco night and meatloaf night joined forces?
Remember it later!
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!
I wish I could say I carefully tested and measured this dish before making it blog-worthy, but no. I threw everything in a bowl, said a tiny kitchen prayer, and hoped for the best. And you know what? It. Was. Glorious.
Now it’s a thing we actually plan for. Like, my husband asks for this Mexican Taco Meatloaf by name. My kid calls it “nacho loaf,” which is weird but also not wrong.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mexican Taco Meatloaf Recipe?
You know how traditional meatloaf can feel a little… meh? This isn’t that. This Mexican Taco Meatloaf is bold without being obnoxious. It’s cozy, cheesy, just a little spicy, and honestly way more fun to eat than I expected.
The tortilla chips give it a crunchy, salty edge instead of boring breadcrumbs. The taco seasoning is doing the heavy lifting flavor-wise, and that Pepper Jack cheese? It melts into everything like a warm hug. And the taco sauce on top? It’s like a salsa glaze. A saucy mic drop.
It’s one of those meals that feels familiar but tastes new. You know?
Ingredient Notes:
Okay, if you’re like me, you hate when people ramble forever before the recipe. So I won’t drag it out—here’s what you need, and why it works.
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Ground beef (1.5 lbs): I use lean because I hate draining grease. But if you’ve got fattier beef, roll with it. It’ll still be delish.
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Tortilla chips (1 cup, crushed): Use the broken ones at the bottom of the bag. You finally have a reason.
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Pepper Jack cheese (¾ cup, shredded): Or just hack away at a block like I did. Spicy, creamy, essential.
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Taco seasoning (1 packet): Yeah, the store-bought stuff. I love homemade seasoning, but on a Tuesday? No.
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Onion (small, chopped): It adds flavor and moisture. I sometimes skip it if I’m feeling lazy, and it’s still good.
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Eggs (2) + milk (½ cup): These are your glue. Don’t overthink them.
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Taco sauce (¼ cup + more for topping): Use mild or medium depending on your audience. We’ve done both and lived to tell the tale.
How To Make Mexican Taco Meatloaf?
You ready? Let’s do this.
Step 1: Preheat the oven
350°F. That’s the golden rule. Don’t forget to grease your loaf pan unless you want to chisel dinner out of it.
Step 2: Mix the meat base
In a big bowl (bigger than you think you need), throw in the beef, chips, cheese, onion, and taco seasoning. I use my hands because it’s faster. And let’s be honest—meatloaf is messy anyway.
Step 3: Whisk the wet stuff
In a separate bowl, whisk together eggs, milk, and taco sauce. This mixture looks weird. That’s okay. Dump it into the meat bowl and mix gently. Overmixing = dense loaf. Don’t do that.
Step 4: Into the pan
Press the mixture into your greased pan. Not too hard—you’re not making bricks. Just even it out and drizzle some extra taco sauce over the top. This is your “I actually planned this” moment.
Step 5: Bake
Pop it in the oven for 45–60 minutes. Mine usually hits perfect at around 52 minutes. If you’ve got a meat thermometer, you’re looking for 160°F inside.
Want To Save This Recipe?
Step 6: The hardest part—waiting
Let it rest 10 minutes before slicing. Yes, really. I know it smells incredible. But if you slice too early, it falls apart. (Ask me how I know.)
Storage Options:
Wrap up the leftovers and stick them in the fridge for up to 4 days. Microwave slices for lunch or throw them in the oven at 300°F to reheat without drying them out.
Pro tip: A slice of this on toasted sourdough with guac and hot sauce? Wildly underrated sandwich situation.
You can also freeze slices—wrap them in foil, toss in a zip bag, and save for a night when you need a dinner win but can’t even look at a stove.
Variations and Substitutions:
This recipe is chill. It doesn’t care if you riff. In fact, it encourages it. Here are a few swaps that have worked (or at least didn’t fail spectacularly):
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Ground turkey or chicken? Totally fine.
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Swap Pepper Jack for cheddar, colby-jack, or even mozzarella if that’s all you have.
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Add a handful of black beans or corn to the meat. Suddenly it’s a fiesta.
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Want more heat? Add diced jalapeños or use spicy taco sauce.
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No taco sauce? Use salsa. Boom. Done.
What to Serve with Mexican Taco Meatloaf?
If you want to round out the meal (and make it feel like you planned this), here are some faves:
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Spanish rice or cilantro-lime rice
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Black beans or refried beans
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A quick salad with lime vinaigrette
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Grilled corn on the cob (yes, even if it’s not summer)
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Chips, salsa, and guac because… why not?
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Mix it up, press it into the pan, and refrigerate until you’re ready to bake. Add 5–10 extra minutes if it’s cold from the fridge.
Can I make it without cheese?
Sure. It’ll still be good, just not as melty and rich. Maybe add a bit more taco sauce for moisture.
What if I don’t have taco sauce?
Salsa works. So does enchilada sauce. I’ve even used hot sauce mixed with ketchup once in a moment of chaos. It wasn’t bad.
This Mexican Taco Meatloaf is messy, cheesy, a little spicy, and exactly what dinner should feel like when life’s too busy to be complicated. It’s not perfect, and that’s kind of the point.
If you give it a go, I’d love to hear how it went. Did you tweak it? Did your kid rename it something weird? Did you eat it cold the next morning straight from the fridge? (Been there.)
Seriously—drop a comment or send a message. I wanna hear your version.
Remember it later!
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!
Keep the Flavor Coming – Try These:
Easy Mexican Taco Meatloaf
Ingredients
- 1 ½ lb lean ground beef
- 1 small onion chopped
- 1 c crushed tortilla chips
- ¾ c shredded pepper Jack cheese
- 1 1 oz packet taco seasoning mix
- 2 large eggs beaten
- ½ c milk
- ¼ c mild red taco sauce or more to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5x3-inch loaf pan and set it aside.
- In a large bowl, combine the ground beef, chopped onion, crushed tortilla chips, shredded Pepper Jack cheese, and taco seasoning. Mix until evenly combined.
- In a separate medium bowl, whisk together the beaten eggs, milk, and taco sauce.
- Pour the wet mixture into the ground beef mixture, stirring until just combined. Do not overmix.
- Press the meatloaf mixture evenly into the prepared loaf pan. Drizzle additional taco sauce down the center of the meatloaf.
- Bake for 45–60 minutes, or until an instant-read thermometer reads 160°F (72°C).
- Let the meatloaf rest for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
Simply swap the regular tortilla chips for a gluten-free variety, which are easy to find at most grocery stores. Make sure your taco seasoning mix and taco sauce are labeled gluten-free, as they can sometimes contain hidden gluten as fillers or flavor enhancers. With these simple swaps, you’ll have a delicious, gluten-free meatloaf that everyone can enjoy!
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!
2 Responses
The instructions for the meatloaf would be handy. I prefer NOT to put caramel in my meatloaf.
Hi Anne! You’re absolutely right—the instructions were missing earlier. I’ve gone ahead and updated the recipe with the correct steps for the meatloaf (no caramel involved, I promise!). Let me know if you give it a try—I’d love to hear how it turns out!