Mexican Taco Meatloaf
In the kitchen. Where the scent of spices mingles with the warmth of the oven. Our Mexican Taco Meatloaf takes shape. A mix of tender ground beef, crispy gluten-free tortilla chips, and the bold flavors of taco seasoning. All wrapped in a juicy loaf. That tells stories of family meals. And joyous evenings. It's more than a dish. It's a symphony of tastes. And textures. A tribute to comfort food. With an exciting Mexican flair. Each slice is decadent. With gooey cheese and the tangy kick of Rotel tomatoes. Promising happiness and unity. Embodying the enchantment. That unfolds when we cook with love. This recipe goes beyond nourishing the body. It feeds the soul with every bite. Transforming every dining table into a hub. For connection. Sharing moments that linger past the taste.
8 Servings
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
To turn this Mexican Taco Meatloaf into a gluten-free treat. You just need to make a few simple changes. Instead of corn tortilla chips. Which might have gluten traces. Depending on the brand. Or how they're made. Go for certified gluten-free corn tortilla chips. They'll give you that crispy texture and corn flavor. Without the gluten. Also double check the taco seasoning packet. Create your mix using gluten-free spices. To steer clear of any hidden gluten. Some pre-packaged seasoning blends might contain non-gluten-free additives. So make your own mix. Let's you have full control and peace of mind. Make sure that the Rotel tomatoes. And canned corn you use is labeled as gluten-free. Since some canned products could have additives with gluten in them. By making these adjustments. Your Mexican Taco Meatloaf will not only showcase the flavors of Mexican cuisine. But also be a friendly option. For those following a gluten-free diet.