Taco Meat Loaf Food

TACO MEATLOAF

Steps:

• Mix all ingredients in a bowl with hands.
• Bake in a loaf pan at 350 degrees F. for 1 hour.
• Drain off fat and bake a minute or two longer.

TACO MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake, uncovered, at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Serve with salsa, sour cream, cheese and olives if desired.

TACO MEAT LOAVES

Steps:

• In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well. , Pat into two ungreased 9x5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°. , Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired.

MEATLOAF TACOS RECIPE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion.
• Sauté and stir until tender, about 5 to 6 minutes.
• Stir in the refried beans and cook for 3 minutes.
• Add the crumbled meatloaf, chili powder, and tomato sauce; simmer for 10 minutes.
• Heat the taco shells as directed on the package until crisp and hot.
• Let the diners make tacos with the hot meatloaf mixture, cheese, lettuce, salsa, and sour cream. Serve immediately.

MEXICAN TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

SLOW-COOKED TACO MEAT LOAF

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°. , Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

TACO MEATLOAF

Steps:

• Prepare grill for indirect cooking over medium-high heat (no direct heat source under meat loaf).
• In a large bowl, combine ground beef, bread crumbs, cheese, 1/4 cup of the salsa, the egg, cilantro, garlic, and taco seasoning. Poke several holes in bottom of an 8 x 4 x 2 1/2"-inch foil loaf pan. Shape meat mixture to fit loaf pan; place in pan. Spread the remaining 1/4 cup salsa over meatloaf; top with bacon.
• Place on grill over drip pan; cover grill. Cook for 45 minutes to 1 hour or until internal temperature reaches 160. Transfer meatloaf to cutting board and let stand for 10 minutes. Remove from loaf pan and slice. Serve warm.

TACO MEAT

Steps:

• Combine all ingredients in a bowl except water.
• Mix well as you would in making a meat loaf.
• Pour water into pan and add meat.
• Stir occasionally breaking up any large chunks.
• Cook for about 5-10 minutes or until done.

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

HOLY MOLY TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, stewed tomatoes, saltine crackers, onion, bell pepper, egg, and taco seasoning together in a bowl until thoroughly combined. Transfer 1/2 the mixture to a 9x13-inch pan. Place pepper Jack cheese slices down the middle. Top with remaining meat mixture to seal cheese in between. Top with BBQ sauce.
• Bake in the preheated oven until cooked through and browned on top, about 1 hour.

FAMILY FAVORITE TACO MEAT LOAF

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Pat into a 3-qt. slow cooker. , Cover and cook on low for 8 hours or until no pink remains and a thermometer reads 160°. Top with sour cream, salsa, cheese, lettuce and olives if desired.

TACO-MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, ground pork, Cheddar cheese, corn chips, salsa, egg, taco seasoning mix, salt, and pepper in a large bowl; mix until well combined. Form mixture into 12 equally-sized balls and press into a 12-cup muffin tin. Baste each "muffin" with taco sauce to coat.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let cool 5 minutes before serving.

TACO TURKEY MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 10 ingredients. Add turkey; mix lightly but thoroughly. Shape into two 7-1/2 x 4-1/2-in. loaves. Place in a greased shallow baking pan., Bake 1 hour. Mix together topping ingredients; spread over loaves. Bake until a thermometer reads 165°, 10-15 minutes longer. Let stand 10 minutes before slicing., Freeze option: Bake meat loaves without sauce. Securely wrap and freeze cooled meat loaves in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves and place in a greased shallow baking pan. Prepare topping as directed; spread over meat loaves. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

TACO MEATLOAF

Steps:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Add the beef, bread crumbs, 1/2 cup enchilada sauce, taco seasoning, bell pepper, jalapeño, onion, and egg to a large bowl. Mix to combine.
• Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 1 hour.
• Remove the meatloaf from the oven. Brush all over with remaining 1/4 cup enchilada sauce. Top with the shredded cheese.
• Bake for 15 minutes, or until cheese is melted.
• Transfer to a serving platter and top sliced jalapenos and cilantro.