Mix up your regular meatloaf with this taco version. It's got ground beef, crushed Fritos, salsa, taco spices, and lots of cheese. Takes about an hour to make - perfect for dinner any night.
Why Make This
If regular meatloaf's getting boring, try this Mexican twist. Kids love the corn chip crunch and cheese. It's easy to make - just mix and bake. Even picky eaters ask for seconds. Tastes like tacos but comes together faster.
What You Need
- Fritos: 2 cups crushed - makes it crunchy
- Ground Beef: 2 pounds lean meat
- Eggs: 2 large ones
- Salsa: 1 1/2 cups chunky kind
- Taco Mix: 1 packet or 3 spoons homemade
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon fresh ground
- Garlic Powder: 1 teaspoon
- Mexican Cheese: 2 cups shredded
- Cooking Spray: For the pan
- Foil: To line the pan
How to Make It
- Get ready first:
- Turn oven to 350°. Line loaf pan with foil. Spray with cooking spray so meat won't stick.
- Crush chips:
- Put Fritos in big plastic bag. Crush with rolling pin till fine like bread crumbs.
- Mix meat stuff:
- Put beef in big bowl. Add eggs and crushed chips. Mix with clean hands till combined.
- Add flavors:
- Pour in 1/2 cup salsa. Add taco seasoning, salt, pepper, garlic powder. Mix real good.
- Put in cheese:
- Mix in 1 cup cheese. Save rest for top. Keep mixing till cheese spreads all through meat.
- Fill pan:
- Push meat mix into pan. Press down firm. Make sure it's even or edges might burn.
- Top it:
- Spread rest of salsa on top. Makes a nice sauce while it cooks.
- First bake:
- Put in oven. Cook 40 minutes. Meat should start pulling from sides.
- Add more cheese:
- Take out. Put rest of cheese on top. Cover whole top with cheese.
- Finish baking:
- Back in oven 10-15 minutes. Cheese should melt and start bubbling.
- Check it's done:
- Stick meat thermometer in middle - should read 160°. If not, cook 5 more minutes.
- Let it rest:
- Take out. Wait 5 minutes before cutting or it falls apart.
Making It Perfect
Use lean beef or sauce gets greasy. Pack meat firm in pan or it falls apart. Don't skip letting it rest - juice needs to settle. Want it spicier? Add hot sauce to meat mix. Like it milder? Use mild salsa and skip extra pepper.
Fixing Problems
Too dry? Add more salsa next time. Falling apart? Didn't pack it tight enough. Bottom burning? Move pan up one rack. Cheese not melting right? Broil 1 minute at end. Not spicy enough? Mix in chopped jalapenos. Too wet? Use less salsa or drain it first.
What to Serve With It
Make some Mexican rice on the side. Cut up fresh tomatoes and lettuce for top. Put out extra salsa and sour cream. Heat up refried beans. Slice avocados for side. Warm up corn tortillas if you want tacos. Some folks like chips and guacamole too.
Keeping Leftovers
Let cool 1 hour before putting in fridge. Wrap slices in foil or plastic. Keeps 3 days in fridge. Reheat in microwave 1 minute per slice. Or warm in oven at 350° for 10 minutes. Freezes good for 2 months - wrap tight in foil first. Thaw overnight in fridge.
Making It Your Way
Switch ground turkey for beef if you want. Try different chips - tortilla chips work too. Use taco cheese instead of Mexican blend. Add corn and black beans to meat mix. Top with crushed chips before cheese. Make mini loaves in muffin tin - cook 25 minutes.
Frequently Asked Questions
- Can I make this ahead?
You bet! Mix it up the night before - keep it covered in the fridge. Shape it in the pan but don't bake yet. Let it warm up on the counter for 30 minutes before cooking next day. Or make two - bake one now, freeze one for later (wrap it really well first). Some folks even mix up several, freeze them raw, and bake fresh when needed. Just don't put the cheese on top until you're ready to bake!
- Which salsa works best?
Chunky salsa gives great texture - those bits of tomato and pepper show up in every bite. Black bean and corn salsa makes it extra filling. Fresh salsa (from the cold section) tastes brightest. Mild, medium, or hot - pick what your family likes. Drain really wet salsa first or your loaf might get soggy. Want it special? Mix two kinds! Just avoid super thin or watery ones.
- How do I control the heat?
Lots of ways! Want it spicier? Add chopped jalapeños, use hot salsa, throw in some red pepper flakes, or top with pepper jack cheese. Need it milder? Use mild salsa, stick to regular cheddar cheese, and skip any extra peppers. You can even split the loaf and make one end spicy, one mild. Serve sour cream on the side - helps cool it down if it's too hot.
- Got gluten-free chips?
Most corn chips are naturally gluten-free, but always check the bag to be sure. Brands like Santitas and Mission tortilla chips work great. Or crush up some hard taco shells instead. Some folks use crushed corn Chex cereal - sounds weird but works! Just make sure whatever you use is certified gluten-free if that's important. The crunch is what matters!
- How do I keep leftovers?
Let it cool completely. Wrap slices in foil or put in a tight container. Good in the fridge for 3 days. Heat single slices in the microwave for about 1 minute. Want it crispy again? Put under the broiler for a minute. Makes great sandwiches cold too! Some people crumble leftover slices for tacos next day. Just don't freeze once it's baked - gets too dry when thawed.
Some More Ideas
Like these flavors? Make a pan of beef enchiladas next time. Or try a taco pie - like this but in a crust. Even simple burritos use the same tasty meat and cheese combo.