Mexican Taco Meatloaf (Print Version)
# Ingredients:
01 -
2 pounds ground beef, 80% lean.
02 -
1 ½ cups corn tortilla chips, crushed.
03 -
1 small yellow onion, finely diced.
04 -
1 green bell pepper, finely diced.
05 -
2 large eggs, whisked.
06 -
1 (10 oz.) can Rotel tomatoes.
07 -
4 oz. canned corn, drained.
08 -
1 packet taco seasoning or 3 tablespoons homemade taco seasoning.
09 -
1 ½ cups shredded cheddar or pepper jack cheese, divided.
10 -
⅓ cup red taco sauce (mild or medium), optional.
11 -
2 tablespoons cilantro or parsley, for garnish.
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a large mixing bowl, combine ground beef, crushed tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of the shredded cheese. Mix gently just enough to combine.
03 -
Transfer the meatloaf mixture into a 9x5-inch loaf pan lined with parchment paper. Shape into a loaf, making sure to create a small well around the edges for fat to drain off.
04 -
Bake in the preheated oven for 50 minutes.
05 -
Remove from the oven and top with red taco sauce and the remaining ½ cup of cheese.
06 -
Return to the oven and bake for an additional 10-15 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
07 -
Allow the meatloaf to rest for 10 minutes before slicing.
08 -
Garnish with chopped cilantro or parsley.
# Notes:
01 -
A flavorful twist on classic meatloaf, infused with Mexican spices and ingredients. Perfect for a family dinner.