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This flavorful Mexican Meatloaf is a taco-lover’s dream! With tortilla chips, salsa, corn, black beans, big chunks of cheddar cheese and the perfect amount of seasoning, it’s a fun twist on a classic meatloaf!

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Mexican meatloaf on a platter, sliced

You guys…my husband is OBSESSED with this meatloaf!!! Now I’ll be honest, he’s not a picky eater by any means, but it takes a lot for him to absolutely rave about a meal. And this one….well, he wouldn’t stop talking about ….or eating. Ha!!

I’ve always been a big fan of a traditional meatloaf with the brown sugar/ketchup on top. But sometimes it’s fun to change it up a bit and try something new – remember my Italian Meatloaf?! Mmmmm!! This new Mexican Meatloaf is for those who love everything Tex-Mex! It’s filled with tortilla chips, corn, black beans, salsa and big melty chunks of cheddar cheese…’s just so darned good!

slice of Mexican meatloaf on a yellow plate with toppings

Ingredients Needed

  • Cheddar Cheese – I always like using a block of cheddar cheese and cubing it. The cubed cheese throughout the meatloaf leave behind these melty cheese pockets that are just so darned good! However, if you only have shredded cheese on hand, that’ll work too!
  • Ground Beef – I used an 85% lean ground beef. You could also try this with ground pork!
  • Black Beans – I used canned black beans; simply rinse and drain and they’re ready to go!
  • Corn – Frozen or canned will work great!
  • Tortilla Chips – Use whatever you’ve got on hand! Scoops, whole grain, white corn chips….anything will do. Either way, you’ll crush them before measuring.
  • Eggs
  • Salsa – I used a “medium” heat salsa. You could certainly use a mild or hot salsa instead.
  • Taco Seasoning
Mexican meatloaf ingredients in a bowl

How to make Mexican Meatloaf

First, you’ll want to preheat the oven and line a baking sheet with foil. The foil isn’t essential, but sure makes for easier clean-up! Then, you’ll divide the cheese into 6 oz cubed cheese and about 2 oz shredded – doesn’t need to be exact, just eye-ball it!

To make the meatloaf, you’ll combine the ingredients (except the shredded cheese and 1/4 cup of salsa) in a large bowl. Once it’s well-combined, you’ll form a loaf that’s approximately 12×6 inches. Again, doesn’t need to be exact!

Bake the meatloaf for about 55 minutes, then top with the additional salsa and shredded cheese. Bake an additional 10-15 minutes, or until a thermometer stuck into the center of the meatloaf reaches 160F.

NOTE: Because this meatloaf doesn’t have true breadcrumbs, it is a little more difficult to slice in perfect, even slices. It’s a bit crumbly, but trust me, you won’t care once you taste the flavor and notice the moistness of the meatloaf!

What to Serve with Mexican Meatloaf

For me, it’s all about the toppings!!! I like to top mine with sour cream, avocado, additional crushed tortilla chips and a splash of hot sauce! You could also include pico de gallo, green onions, diced tomatoes, guacamole, etc.

In terms of side dishes, I recommend a crisp green salad and fresh fruit! You could also add a side of chips and salsa and finish the meal with one of my faves, Fried Ice Cream Pie!! Mmmmm!

sliced Mexican meatloaf with cheese oozing out

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Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

mexican meatloaf with sour cream and parsley on top
5 from 1 vote

Mexican Meatloaf

Author: Kelsey
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
This flavorful Mexican Meatloaf is a taco-lover's dream! With tortilla chips, salsa, corn, black beans, big chunks of cheddar cheese and the perfect amount of seasoning, it's a fun twist on a classic meatloaf!


  • One 8 ounce block cheddar cheese divided
  • 1 1/2 pounds ground beef
  • 1 cup black beans
  • 1 cup corn frozen or canned (drained)
  • 1 1/4 cups crushed tortilla chips
  • 2 eggs
  • 1 cup salsa divided
  • 1 packet taco seasoning
  • toppings such as salsa, diced avocado, sour cream, hot sauce, etc optional


  • Preheat oven to 350°F and line a baking sheet with aluminum for easy clean-up.
  • First, you'll cut the block of cheese into two sections – one being about 3/4 of the block and the other 1/4. Cut the larger piece into 1 cm cubes; shred the remaining cheese and set aside.
  • In a large bowl, add the ground beef, black beans, corn, crushed tortilla chips, eggs, 3/4 c salsa, taco seasoning and the cubed cheddar cheese.
  • Dump onto the prepared baking sheet and shape into a loaf that is about 12 inches long and 6 inches wide. (Doesn't need to be exact!)
  • Bake for 55 minutes; remove from the oven and spread the remaining salsa over the top and then sprinkle with cheddar cheese.
  • Bake an additional 10-15 minutes, or until the internal temperature of the meatloaf reaches 160°F.
  • Cut into slices and top with sour cream, salsa, avocado chunks, etc, if desired!


Calories: 486kcal | Carbohydrates: 27g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 792mg | Potassium: 753mg | Fiber: 5g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 3mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    I am not a fan of black beans. My daughter loves this recipe. Is there something else I could substitute for the black beans? Thank you

    1. Hi Carol – Glad to hear she likes this meatloaf!! You can simply remove the beans and it’ll be just fine! 🙂 -Kelsey