Meatloaf is always a winning recipe. It’s quick and easy to throw together and an economical option for big families or those on a budget. It can get boring if you always make the same meatloaf recipe though, no matter how good it is.
The following recipe changes up the classic meatloaf recipe, infusing it with amazing south of the border flair. Let’s call it a Tex-Mex meatloaf though, since the Mexican flavors blend with classic, beloved meatloaf flavors. So if you want to add an exciting twist to your next meatloaf, you can’t fail with this one!
How to Make Meatloaf Tex-Mex
Beef and egg are meatloaf staples. Here we are swapping the tomato sauce for tomato salsa. In addition this recipe uses Mexican blend cheese, sour cream and perhaps a pinch of chili powder if you wish.
Instead of breadcrumbs, which are typical in meatloaf, this recipe calls for crumbled tortilla chips. Served with chopped green onions and tomatoes, this is a perfect Tex-Mex meatloaf.
One of the best things about meatloaf recipes is how easy they are. You basically just combine the ingredients and shape it into a loaf then bake it. Meatloaf is a great mid-week supper when you just want to rustle up a quick and easy meal and not spend hours over a hot stove.
After combining the Mexican meatloaf recipe ingredients you can shape it and then give it around an hour in the oven. The exact cooking time will depend on your oven – it might need closer to 70 minutes.
Of course your kitchen will start to smell incredible very early on in the cooking process so expect your mouth to start watering or curious kids in the kitchen asking what smells so good!
What do you need to make Tex-Mex Style Meatloaf
2 pounds ground beef
4 tablespoons taco seasoning
1/3 cup tomato salsa
¾ cup shredded Mexican blend cheese
½ cup sour cream
1 large egg
Chili powder (optional)
1 cup tortilla chips, broken into pieces
Chopped scallions and tomatoes, to serve
Salt, as needed
How to make Tex-Mex Style Meatloaf
Preheat the oven to 350 degrees F.
Put the meat in a mixing bowl with the sour cream, salsa, tortilla chips, taco seasoning, salt, and ½ cup of the cheese.
You can add some chili powder (or cayenne pepper) for a spicier result.
Use your hands to combine the mixture.
Shape the mixture into the shape of a loaf and put it in a 13 x 9-inch baking dish.
Bake for 1 hour to 1 hour 10 minutes.
Sprinkle the rest of the cheese on top and cook for a couple more minutes or until the cheese melts.
Serve topped with the scallions and tomatoes.
What to Serve with a Tex-Mex Meatloaf Recipe
This is a hearty dish combining meat with dairy as well as tomatoes and green onions. If you want to make a side dish too, consider a Tex-Mex style salad.
I expect avocado slices and corn kernels on a bed of mixed greens with lime vinaigrette would be a heavenly pairing.
Fancy a drink? Then consider a Mexican beer for the grownups at the dinner table as well, or rustle up a pitcher of homemade margarita.
Mexican Meatloaf Variations
This Tex-Mex meatloaf can be modified however you wish. The store probably carries a variety of salsas (probably even more the closer to the border you’re located) so just pick your favorite.
Mild or medium salsa work (and are probably best if you’re cooking for kids) or you can try something more fiery. Tomatillo salsa would be another interesting choice.
As for the cheese, Mexican blend cheese is perfect but sharp cheddar would also be tasty with the other ingredients. Taco seasoning comes in hot or mild versions too.
If you make Mexican inspired recipes a lot, you probably already know your preference. Remember you can always serve hot sauce at the table in case some people want to liven their meatloaf up even more.
How to Store Mexican Meatloaf Leftovers
Either wrap the meatloaf in layers of plastic wrap or use shallow airtight containers. It will keep in the refrigerator for 3 or maybe 4 days. Some cooks claim it tastes better a day after making it.
You can easily heat up portions in the microwave or for perhaps 20 minutes at 350 degrees F in the oven.
Can I Freeze Mexican Meatloaf?
You can but it might dry out a little. The best thing to do is prepare the meatloaf and then freeze it before baking. Make sure you label the container with cooking instructions as well as the date of freezing and recipe name.
You can also try freezing cooked meatloaf but in that case I would add a tablespoon of beef broth to each portion when reheating after thawing, to guarantee it isn’t dry.
So if you’re wondering what to make for dinner and one kid wants meatloaf while the other wants Mexican, make this! Tex-Mex meatloaf combines the best of two worlds (or cuisines anyway) for a novel result.
Tweak the recipe (try it with ground pork or ground chicken), adjust the spice level, change the cheese, or just make it exactly as it’s written.
One bite of this Tex-Mex meatloaf will definitely put a smile on your face. It really is that good! I’m sure you will want to add this to your regular meal rotation.
So, as they say south of the border, buen provecho!
- 2 pounds ground beef
- 4 tablespoons taco seasoning
- 1/3 cup tomato salsa
- ¾ cup shredded Mexican blend cheese
- ½ cup sour cream
- 1 large egg
- Chili powder (optional)
- 1 cup tortilla chips, broken into pieces
- Chopped scallions and tomatoes, to serve
- Salt, as needed
- Preheat the oven to 350 degrees F.
- Put the meat in a mixing bowl with the sour cream, salsa, tortilla chips, taco seasoning, salt, and ½ cup of the cheese.
- You can add some chili powder (or cayenne pepper) for a spicier result.
- Use your hands to combine the mixture.
- Shape the mixture into the shape of a loaf and put it in a 13 x 9-inch baking dish.
- Bake for 1 hour to 1 hour 10 minutes.
- Sprinkle the rest of the cheese on top and cook for a couple more minutes or until the cheese melts.
- Serve topped with the scallions and tomatoes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 190mgSodium: 843mgCarbohydrates: 10gNet Carbohydrates: 0gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 47g