This meatloaf is bursting with Mexican flavors and stuffed with cheese. It combines chorizo, ground beef, salsa and chiles to make one of the most delicious meatloafs you’ve ever tasted!
Meatloaf is one of the most classic American family dinners of all time. This variation takes it to the next level by packing it full of mouth-watering Mexican flavors. It just might become your favorite new taco night recipe!
Mexican meatloaf is super moist and tender. But that’s not even the best part, because the real reason this dish is a crowd pleaser is the delicious, gooey, cheesy center!
Wondering what to serve with it? It’s quite versatile! You can do classic sides like mashed potatoes and peas…or you could serve over rice, with pan-roasted potatoes, corn, or cactus salad.
If you want to pair it with an adult beverage, I recommend a Mexican Mule or Cantarito.
You can remix the leftovers by serving them in a sandwich or as taco filling. You can even chop it up to utilize it as a nacho topping!
Looking for a different spin? Try this BBQ meatloaf – perfect for family members who don’t like tomato sauce and ketchup!
- Ground Meat – We’ll be combining ground chorizo and ground beef. I recommend buying 80/20 beef so that it won’t dry out.
- Tortilla Chips – Any brand of tortilla chip will work. You can also use Doritos for more flavor.
- Spices – Taco Seasoning and some cumin bring all the Mexican flavor to this meatloaf.
- Onion – I highly recommend using fresh chopped white onion, though you can sub onion powder in a pinch.
- Garlic – Fresh minced garlic provides the best flavor, but jarred can be used if it’s what you have.
- Cheese – I use a shredded Mexican cheese mix, but you could easily sub cheddar or pepper jack.
- Eggs – I use large eggs. They are an integral part of this dish as they act as a binder for the meat.
- Green Chiles – Canned green chiles add a little heat and a lot of flavor.
- Salsa – A chunky salsa is best, but feel free to use whatever your favorite is.
- Jalapeño (optional) – I like to top this dish with sliced jalapeño. You could also dice some jalapeño and mix it into the meatloaf for extra spice.
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How To Make
- Combine the meats, seasonings, tortilla chips, eggs, green chiles, onions, and garlic in a large bowl.
- Take half of the mixture and gently press it into the bottom of a bread pan that’s lined with parchment paper. Press down to make a well in the middle for the cheese.
- Add the cheese to the middle.
- Place the other half of the meat mixture on top.
- Bake at 325F for 50 minutes. Check doneness and bake another 10 minutes if necessary.
- Top with salsa and sliced jalapeños. Slice, then serve.
- Like it hot? Use a spicier salsa and a spicy taco seasoning.
- Be sure to use a thermometer to ensure the center of the meatloaf is cooked through (should be 160F).
You can store this meatloaf for up to 4 days in an airtight container in the refrigerator.
More Mexican RecipesPrint
Meatloaf bursting with Mexican flavor and stuffed with cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main Dish
- Cuisine: American
1 pound chorizo
1 pound ground beef
1 cup crushed tortilla chips
1 ounce packet taco seasoning
1 teaspoon cumin
1/2 cup onion, chopped
1 tablespoon minced garlic
1 cup Mexican cheese
2 eggs, beaten
4 ounces diced green chiles
1/2 cup salsa
1 jalapeno, sliced
Heat the oven to 325°. Cut a piece of parchment paper and line a bread pan.
In a large bowl, combine the chorizo, beef, tortilla chips, eggs, taco seasoning, cumin, green chiles, onion, and garlic.
Add half the meat to the bottom of the pan and press a well down the middle of the meat. Fill the well with cheese, then top with the remaining meat and smooth it out.
Place in the oven and bake for 50 minutes and check for doneness with a meat thermometer. 160° is done. It may need an additional 10 minutes.
Remove from the oven and let it rest for 10 minutes.
Pour salsa over the meatloaf before serving and top with sliced jalapeno.
My whole family loved this! I left the chorizo out because I didn’t have any. I will buy some for the next time I make it.
My kids ask me to make this at least once per month. Love how well it reheats.