Description
Taco Meatloaf combines the comforting essence of traditional meatloaf with vibrant Mexican-inspired flavors, making it a delightful dish for any occasion. This easy-to-make recipe features lean ground beef, zesty enchilada sauce, and crunchy nacho cheese chips for a satisfying meal that your family will adore. Perfect for busy weeknights or casual gatherings, this flavorful meatloaf is not only simple to prepare but also versatile enough to cater to various tastes. Serve it with fresh garnishes and tasty sides to elevate your dining experience or enjoy it as delicious leftovers the next day.
Ingredients
Scale
- 2 pounds lean ground beef (93% lean)
- 1 small onion (finely diced)
- 3 cloves garlic (minced)
- 1 cup canned corn (drained)
- 1 cup crushed nacho cheese chips
- 1 can Rotel (diced tomatoes with green chilies, drained)
- 1 cup cheddar cheese blend (shredded and divided)
- 2 large eggs
- 1 tablespoon taco seasoning mix
- 1/2 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan lightly with olive oil or nonstick spray.
- In a large mixing bowl, combine ground beef, diced onion, minced garlic, canned corn, crushed nacho cheese chips, drained Rotel, half of the shredded cheddar cheese, eggs, and taco seasoning. Mix thoroughly.
- Transfer the mixture into the loaf pan and press down firmly.
- Pour enchilada sauce over the top and spread evenly.
- Bake for 50-60 minutes until an instant-read thermometer reads 160°F (71°C).
- Top with additional enchilada sauce and remaining cheese; return to the oven for another 3-5 minutes until melted.
- Allow to rest before slicing; serve warm with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 220g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg