Cheesy Taco Loaf

Spice up your standard meatloaf with this taco-inspired creation. It combines ground beef, smashed Fritos, chunky salsa, taco seasonings, and gooey cheese. The whole thing's ready in about an hour, making it a great weeknight family meal.

Why Make This

When you're tired of ordinary meatloaf, this Mexican-style version hits the spot. The crunchy corn chips and melty cheese are a hit with kids. It's super simple—just toss everything together and bake. Even the fussiest eaters come back for more. It's got all the taco flavors but doesn't take as much time.

What You Need

• Fritos: 2 cups smashed up for crunchiness
• Ground Beef: 2 pounds of the lean stuff
• Eggs: 2 big ones
• Salsa: 1 1/2 cups of the chunky type
• Taco Mix: 1 packet or 3 tablespoons homemade blend
• Salt: 1 teaspoon
• Pepper: 1/2 teaspoon freshly ground
• Garlic Powder: 1 teaspoon
• Mexican Cheese: 2 cups grated
• Cooking Spray: To coat the pan
• Foil: For lining your baking dish

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How to Make It

Get ready first:

Preheat your oven to 350°. Cover your loaf pan with foil and give it a spray so everything comes out clean.

Crush chips:

Throw the Fritos in a ziplock bag and smash them with a rolling pin until they look like coarse crumbs.

Mix meat stuff:

Drop your beef into a large bowl. Add your eggs and crushed chips. Get in there with your hands and mix it all up.

Add flavors:

Pour in 1/2 cup of your salsa. Sprinkle in the taco seasoning, salt, pepper, and garlic powder. Mix thoroughly.

Put in cheese:

Stir in 1 cup of cheese, saving the rest for later. Keep mixing until the cheese is evenly spread throughout.

Fill pan:

Transfer your mixture to the pan and press it down firmly. Make sure it's level or you'll end up with burnt edges.

Top it:

Spread the remaining salsa over the top. It'll create a tasty sauce as it bakes.

First bake:

Stick it in the oven for about 40 minutes. You'll notice the meat starting to pull away from the sides.

Add more cheese:

Pull it out and sprinkle the leftover cheese all over the top, covering it completely.

Finish baking:

Back into the oven for another 10-15 minutes until the cheese gets bubbly and melty.

Check it's done:

Poke a meat thermometer into the center—you want to see 160°. If it's not there yet, give it another 5 minutes.

Let it rest:

Take it out and let it sit for 5 minutes before slicing or it'll crumble apart.

Making It Perfect

Go with lean beef or you'll end up with a greasy mess. Make sure to pack the meat mixture firmly or it won't hold together. Don't rush the resting time—the juices need to settle. Want more kick? Throw some hot sauce into the mix. Prefer it tamer? Go for mild salsa and cut back on the pepper.

Fixing Problems

Came out too dry? Next time add extra salsa. Falling to pieces? You probably didn't pack it tight enough. Bottom getting too dark? Move your rack higher in the oven. Cheese not getting golden? Turn on the broiler for a minute at the end. Not enough zing? Mix in some diced jalapenos. Too soggy? Use less salsa or drain it before adding.

What to Serve With It

Whip up some Mexican rice as a side dish. Chop fresh tomatoes and lettuce for topping. Set out extra salsa and sour cream for serving. Warm up some refried beans too. Grab an avocado and slice it up. Throw some corn tortillas in the microwave if you want taco shells. Many people also like having chips and guacamole on the table.

Keeping Leftovers

Cool it down for an hour before storing in the fridge. Wrap individual pieces in plastic or foil. They'll stay good for 3 days refrigerated. To reheat, pop in the microwave for a minute per slice. Or warm it in a 350° oven for about 10 minutes. It freezes well for up to 2 months—just wrap it tightly. Thaw in your fridge overnight before reheating.

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Making It Your Way

Swap the beef for ground turkey if you'd like. Try other chips—regular tortilla chips work fine too. Go for taco-blend cheese instead of Mexican mix. Throw some corn and black beans into your meat mixture. Sprinkle crushed chips on top before the cheese layer. Make smaller portions in a muffin tin—they'll only need about 25 minutes to cook.

Frequently Asked Questions

→ Can I prepare it early?

Absolutely! Make the mixture in advance, cover well, and refrigerate overnight. Let it come closer to room temp before baking next day (30 minutes should do). You can also bake one now and save an extra prepared loaf in the freezer, just don’t forget to leave off the cheese until ready to bake. Frozen raw loaves bake up fresh perfectly - super handy for busy weeks!

→ What salsa should I use?

Thicker, chunkier salsa works perfectly here since it keeps the loaf moist but holds up texture-wise. Corn and black bean salsa adds a filling twist. If you're grabbing fresh salsa from the fridge section, it’ll make the dish really pop. Just go with whatever spice level your crew prefers—mild, medium, or even blazing hot! Oh, and if it’s watery, drain some out first.

→ How do I adjust spice levels?

Want it fiery? Toss in some chopped jalapeños, use spicy salsa, or swap regular cheese for pepper jack. Less heat? Stick to mild salsa and cheddar cheese, and leave out the chilis. You can even divide the loaf in two—mild on one side, hot on the other! Not spicy enough? Put on some hot sauce when serving or pair with cooling additions like sour cream for balance.

→ Can I use gluten-free chips?

Sure thing! Most corn chips are naturally gluten-free, but double-check the packaging just to be safe. Plenty of options like Mission or Santitas work like a charm. Crushed taco shells also do the trick. Want a hack? Crumbled gluten-free corn cereal like Corn Chex substitutes nicely! Go for something crunchy that fits your dietary needs.

→ How should I store leftovers?

Let the meatloaf cool all the way through. Wrap individual slices tightly or pop them into an airtight container. Fridge life? Around 3 days. Reheat small portions quickly in the microwave or give them a broiler blast for a crispy edge. Cold slices make awesome sandwiches too! Freezing cooked leftovers isn’t recommended though—things tend to dry out.

Conclusion

Love these flavors? Whip up a batch of cheesy taco muffins for a quick snack. Or take this filling and try stuffed bell peppers. Want easy tacos? Toss some of this leftover meatloaf into soft tortillas and sprinkle with cheese.