Ingredients
Scale
2 pounds ground beef, 80% lean
1 ½ cups corn tortilla chips, crushed
1 small yellow onion, finely diced
1 green bell pepper, finely diced
2 large eggs, whisked
1 (10 oz.) can Rotel tomatoes
4 oz. canned corn, drained
1 packet taco seasoning or 3 tablespoons homemade taco seasoning
1 ½ cups shredded cheddar or pepper jack cheese, divided
⅓ cup red taco sauce (mild or medium), optional
2 tablespoons cilantro or parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine ground beef, crushed tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of the shredded cheese. Mix gently just enough to combine.
- Transfer the meatloaf mixture into a 9×5-inch loaf pan lined with parchment paper. Shape into a loaf, making sure to create a small well around the edges for fat to drain off.
- Bake in the preheated oven for 50 minutes.
- Remove from the oven and top with red taco sauce and the remaining ½ cup of cheese. Return to the oven and bake for an additional 10-15 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing. Garnish with chopped cilantro or parsley.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 449 kcal per serving
