Tex-Mex Style Meatloaf

This Tex-Mex Style Meatloaf gives a spicy twist to the classic comfort dish we all love. Packed with bold flavors from taco seasoning, salsa, and crushed tortilla chips, it’s hearty, cheesy, and sure to be a weeknight winner.

This meatloaf takes your tastebuds straight to the Southwest—all in one satisfying loaf!

Why You’ll Love This Recipe

Tex-Mex flavors meet comfort food in the best way.

Uses pantry staples like salsa, taco seasoning, and chips.

Cheesy, savory, and lightly spicy.

Kid-friendly and great for leftovers.

Easy to make ahead and freeze.

Key Ingredients

Ground beef: The hearty base of this meatloaf.

Taco seasoning & salsa: Add that signature Tex-Mex flavor and moisture.

Sour cream: Makes the meatloaf tender and creamy.

Tortilla chips: A fun, crunchy replacement for traditional breadcrumbs.

Shredded Mexican cheese blend: Melty and flavorful inside and out.

Optional chili powder or cayenne: For a fiery finish, if desired.

How to make Tex-Mex Style Meatloaf

Ingredients

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

Instructions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the ground beef, sour cream, salsa, crushed tortilla chips, taco seasoning, ½ cup of the shredded cheese, a pinch of salt, and the egg.
Optional: Add chili powder or cayenne pepper for an extra spicy kick.

Using clean hands, mix everything together until well combined, but don’t overwork the mixture.

Shape the mixture into a loaf and place it in a 13×9-inch baking dish or on a parchment-lined sheet pan.

Bake the meatloaf for 60 to 70 minutes, or until it’s cooked through and reaches an internal temperature of 160°F (71°C).

Remove from the oven and sprinkle the remaining cheese on top. Return to the oven for 2–3 minutes, just until the cheese melts.

Let the meatloaf rest for 5–10 minutes before slicing. Garnish with chopped scallions and tomatoes, and serve.

Recipe Notes

Use thick salsa: A chunky, less watery salsa works best to avoid an overly wet or soggy meatloaf. If your salsa is thin, consider reducing the amount slightly or draining off some liquid.

Don’t overmix the meat: Overworking the meat mixture can lead to a dense or tough loaf. Mix just until the ingredients are combined.

Crush tortilla chips finely: The finer the chips, the better they bind the meatloaf together. You can use a food processor or crush them in a sealed bag with a rolling pin.

Check internal temperature: To ensure it’s fully cooked and safe to eat, the meatloaf should reach an internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.

Let it rest: After baking, allow the meatloaf to rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps each slice moist.

Customize the spice: The chili powder or cayenne is optional—start with a pinch and adjust to your heat preference.

Add color & freshness at the end: The chopped scallions and tomatoes add brightness and a fresh Tex-Mex flair, so don’t skip them!

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Kitchen Equipment Needed

Large mixing bowl

Measuring cups and spoons

13×9-inch baking dish or sheet pan

Aluminum foil (optional, for easier cleanup)

Meat thermometer

Knife and cutting board

Recipe Swaps and Variations

Meat: Use ground turkey or chicken for a leaner option.

Cheese: Try pepper jack or cheddar for a spicier or sharper flavor.

Crunch: Swap tortilla chips with crushed corn chips or Doritos for a fun twist.

Add-ins: Mix in corn, black beans, or diced jalapeños for extra texture and flavor.

Topping: Spoon on extra salsa or a drizzle of sour cream before serving.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap slices tightly and freeze for up to 3 months.

Reheat: Warm in the oven at 325°F or microwave in 30-second bursts. Add a splash of water if needed to keep it moist.

Food and Drink Pairings

Serve with Mexican rice, black beans, or a crisp green salad.

Tortilla chips and guacamole make a great appetizer pairing.

Try with a classic margarita, Mexican beer, or lime-infused sparkling water.

Frequently Asked Questions:

Can I make this meatloaf ahead of time?

Yes! Prepare the loaf, cover tightly, and refrigerate for up to 24 hours before baking.

Can I use store-bought taco seasoning?

Absolutely. Use your favorite brand, about 1 ½ packets (or 4 tablespoons total).

What kind of salsa is best?

A thick, chunky salsa works best to avoid excess moisture.

Can I make this without eggs?

Yes—substitute with a flax egg (1 tbsp flaxseed + 3 tbsp water) or use ¼ cup mashed beans.

What if I don’t have tortilla chips?

Crushed cornflakes, breadcrumbs, or even oats can work in a pinch.

How do I know when the meatloaf is done?

Use a meat thermometer—the internal temperature should reach 160°F (71°C).

Why did my meatloaf fall apart?

Too much moisture or not enough binder. Make sure you’re using the egg and enough chips (or substitute).

Can I double the recipe?

Yes, just divide into two loaves for even baking and adjust time slightly as needed.

How do I keep meatloaf from drying out?

Sour cream helps a lot! Also, avoid overbaking and let it rest before slicing.

Can I cook it in a loaf pan?

Yes, but the texture may be a bit softer. Line it with parchment for easier removal.