A spicy twist on a classic recipe! This Mexican Meatloaf is packed with beef, cheese, seasonings, chilies and salsa. The result is a mouthwatering meal with incredible flavors that the whole family will love!
Bored with the same old meatloaf? We’ve all been there! Spice up your dinner menu with this delicious Mexican meatloaf recipe. Taco seasoning, cheddar cheese, green chilies, and salsa give this meatloaf recipe tons of flavor. The salsa and green onion topping are a great way to enjoy meatloaf without the sugar-laden topping most recipes call for.
Even if you’re not a meatloaf fan, I think you’ll like this easy recipe. The meatloaf is moist, a little spicy, and super easy to make. While it’s best with ground beef, you can also sub ground chicken if you prefer. The meatloaf is very versatile, and you can adjust the spice level easily by choosing a mild salsa and taco seasoning if you only like a little heat, or medium or hot if you like more.
Speaking of delicious meatloaf recipes, you have to try my Caribbean Meatloaf, Sunday Meatloaf, and Indian Meatloaf if you’re looking for new versions to try.
For now, let’s get to this easy taco meatloaf. Make Meatloaf Monday a regular event for your family!
Why You’ll Love Mexican Meatloaf
- Fun twist on a classic recipe
- No sugar-laden sauce — only delicious salsa and green onions on top
- Can use ground chicken in place of the ground beef so you can buy whichever meat is on sale
- Spicy, but not too spicy — just the right amount of heat
- Requires only 10 minutes of prep before you let the oven do the rest
- Make it hot or mild by adjusting the salsa, green chiles, and taco seasoning
- Ground Beef: Use extra lean ground beef to ensure your meatloaf isn’t drowning in grease. You can also sub ground chicken or ground turkey, if you prefer.
- Tortilla Chips: You’ll use crushed up tortilla chips instead of bread crumbs for this delicious Mexican version of meatloaf. Corn chips will work in place of tortilla chips, too.
- Cheddar Cheese: Shredding the cheese yourself helps you avoid the preservatives in pre-shredded cheese, but feel free to use the cheddar cheese that’s already shredded if you want. Mild, medium, or sharp cheddar all work here.
- Salsa: Grab a jar of your favorite salsa! You’ll add it to the meat mixture and to the top of the meatloaf.
- Eggs: Eggs are essential to a good meatloaf. They add richness, flavor, and moisture, but more importantly, they help bind all the ingredients together.
- Taco Seasoning: I used a packet of store-bought taco seasoning, but if you make your own homemade taco seasoning, you’ll need about 2 tablespoons.
- Green Chilies: Add a bit of heat with green chilis. I recommend the mild ones if you’re serving this to kids, but medium works if you’d like more heat.
- Green Onions: Crunchy green onions add a freshness and flavor right before serving.
How to Make Mexican Meatloaf
- Step One: Start by spraying a loaf pan with cooking spray and preheating the oven to 350°F.
- Step Two: Add ground beef (uncooked), tortillas, some of the salsa, eggs, taco seasoning and green chilies to a large mixing bowl. Get in there with your clean hands to combine. I find using your hands to be the easiest way to mix.
- Step Three: Add the mixture to the loaf pan. Put it on a baking sheet and into the oven for 1 hour to 1 hour 10 minutes (60 to 70 minutes). I recommend using a meat thermometer to check for doneness. The thermometer should read at least 160°F.
- Step Four: Remove the loaf pan from the oven and let cool for a few minutes before flipping over onto a serving platter. Spread salsa and green onions on top. Slice it up and serve hot.
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What to Serve with Mexican Style Meatloaf
Looking for some delicious sides to go with the best Mexican Meatloaf recipe ever? A side of Mexican rice, fresh avocado, some sour cream, and freshly made pico de gallo are delicious accompaniments to this meal.
If you enjoy more traditional sides, here are some of our favorites:
This Baked Macaroni and Cheese is the perfect side dish for any meal, and it’s kid-friendly. Cheesy mac goes beautifully with meatloaf.
Try these Slow Cooker Black Beans with any Mexican-inspired dish.
Hearty Mashed Potato Casserole is a delicious way to fill hungry bellies.
And finally, these Southern Style Green Beans are perfect with meatloaf for a Sunday supper. Add a pinch of red pepper flakes to them for a little spice.
Mexican Meatloaf Tips and Tricks
- Use your hands to mix beef and other ingredients. While messy, it’s the easiest way to get everything incorporated.
- Remove the meatloaf from the loaf pan before slicing and serving. It makes it so much easier to get neat slices that way.
- Use 2 tablespoons of homemade taco seasoning if you don’t have a taco seasoning packet.
Variations and Substitutions
- Add some sweet corn to your meat mixture to give the meatloaf a little crunch and color.
- Dice some jalapenos into the mixture to take the heat to the next level.
- If you like your meatloaf extra cheesy, sprinkle more shredded cheddar cheese on top when it’s fresh out of the oven.
- Swap out the cheddar cheese for a Mexican blend, Monterey Jack cheese, or Pepper Jack cheese if you prefer.
- Enjoy a slice of meatloaf on a sandwich instead of a standalone entree.
- Add a dollop of sour cream on top right before serving to cool down the spiciness.
Store in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave in 30-second increments until warmed through or in the oven at 350°F until warm.
Can I Freeze Mexican Meatloaf?
Yes, you can freeze Mexican meatloaf. Wrap the slices individually in plastic wrap or aluminum foil, and place those wrapped slices in a freezer-safe bag or container. Storing individual slices makes it so much easier to thaw and reheat when you know you’re going to have a busy day.
What is the secret to moist meatloaf?
The secret to moist meatloaf is adding just the right amount of wet ingredients. For this recipe, the wet ingredients are eggs and salsa, though the green chilies and cheese provide some moisture, too.
Why does my meatloaf fall apart when I cut it?
You may be cutting it when it’s too hot. Let it cool for a few minutes after removing it from the oven before slicing into it. Transferring the meatloaf to a plate for slicing can also be helpful. However, you may not have enough binding agents in your meatloaf if it’s falling apart. Next time, ensure you have enough eggs and breading (or in this case, chips).
Is it better to cook meatloaf at 350°F or 375°F?
For this recipe and most meatloaf recipes, 350°F is just the right temperature. Cooking meatloaf at a higher temperature can dry it out.
Can I use ground beef with a higher fat content?
Yes, you can use 85/15 or 80/20 ground beef for this meatloaf recipe, if you prefer. A higher fat content can yield a juicier meatloaf, but you also have your meatloaf cooking in grease, which some people want to avoid. I prefer using lean ground beef, pairing it with enough wet ingredients to lock the moisture in.
If you’re worried about it drying out, cook it covered with aluminum foil until the last 15 minutes of cooking. Then, remove the foil to finish the meatloaf.
More Mexican Inspired Recipes
If this Mexican style meatloaf recipe has your mouth watering, try some of these other yummy Mexican dishes:
- Mexican Spaghetti Recipe
- Mexican Tater Tot Casserole
- Mexican Meatballs
- Mexican Stuffed Peppers
- Slow Cooker Beef Enchilada Casserole
You’ll also like this Dill Pickle Roast Beef.
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A classic recipe with a spicy twist! Beef, cheese, seasonings, chilies and salsa results in a mouthwatering meal.
- 2 lb extra lean ground beef
- 1 1/2 cup crushed tortillas
- 1 cup cheddar cheese, shredded
- 2/3 cup salsa + 1/2 cup salsa
- 2 eggs
- 1 packet taco seasoning
- 1 can green chilies (127ml)
- 3 green onions, chopped
- Preheat oven to 350F. Spray a loaf pan with cooking spray.
- In a large bowl, add ground beef, tortillas, cheese, 2/3 cup salsa, eggs, taco seasoning and green chilies. With your clean hands, combine the mixture until everything is mixed together well.
- Add meat to a loaf pan. Place on a baking sheet and put in the oven for 1 to 1 hour 10 minutes, or until meat is cooked. Use a meat thermometer to check.
- Remove from oven and let cool for a few minutes before flipping over onto a serving platter. Spread 1/2 cup salsa and green onions on top. Serve hot.
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Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 590Total Fat: 25.2gSaturated Fat: 7.9gTrans Fat: 0.4gUnsaturated Fat: 15.2gCholesterol: 171mgSodium: 1019.4mgCarbohydrates: 44.8gFiber: 4gSugar: 2.8gProtein: 44.4g
This meatloaf looks amazing! I love the Mexican influence – a fantastic idea. I can’t wait to try this with my family.
Thanks for sharing a great recipe!
I have a more classic meatloaf recipe that has a couple hidden vegetables that my family loves. http://doubletherecipe.com/2016/06/01/meatloaf/
georgia bower says
Do you cover this meatloaf when baking? I don’t see that any liquid is used around it.
I didn’t cover mine.
Judith Davis says
I love the way you write recipes; most sites I have to translate their writen recipe.I
Do you use tortilla corn chips and shells?
I used the tortilla chips!
Mary. Small says
I. Made. This. Meat. Loaf. It. Was. Very. Good. My. Husband. And. Son. Enjoyed. It. It. Was. Good. And. Easy. To. Mary
Sue Lipcaman says
I made a double for a dinner at church last Saturday night. I got a taste of what was left in the bottom of the. I didn’t actually get a whole serving. It was gone by the time I got there. A man sitting at the table with me asked what I made and I told him the Mexican meatloaf. His reply was, “it was gooooooood!” What I got to taste was wonderful and will definitely make again. I have some other friends who want to taste it. So easy. I didn’t use the green onions on top. I have thought about possibly sprinkling the Durkee jalapeno cheddar flavored fried onion rings on top. May try that next time.
I have this baking in the oven for dinner right now. This is at least the third time I have made this recipe – it is delicious! I was inspired to make it tonight because I had a bunch of broken Tostitos left in the bottom of a bag and this is the perfect way to use them up. I halve the recipe because I make it just for two of us now. Walmart sells a little canister of El Paso Taco Seasoning – the same thing that is in their envelopes for about $1.99 and it is equivalent to several of the envelopes – so much cheaper and easier to use when you only want half an envelope. I measured one of the envelopes and there are 4T in one envelope. This is a very easy recipe and very good.
Glad you are enjoying it!
I made this meatloaf and it turned out pretty good. I realize now that I probably crushed the tortilla chips a bit too much, based on your photos and video 🙂
I also think next time, I will add 1/2 cup corn and 1/4 cup chopped onion for more chunky, crunchy texture.
I served it with a side of spanish rice and some freshly made pico…
Thanks for sharing your recipe!
Chyerl Clemmons says
While it was tasty, I like my regular recipe better
So which is it? You say use Tortilla or Corn Chips in the recipe, then in the instructions you say to use Unvoiked Tortillas.
Uncooked Tortillas I meant.
Stacie Vaughan says
I’m not sure what you mean. Do you mean this sentence here? Add ground beef (uncooked), tortillas, some of the salsa, eggs, taco seasoning and green chilies to a large mixing bowl. It’s the ground beef that’s not cooked, not the tortilla chips. Corn chips are listed a substitute.