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Recipes
Mexican-Style Meat Loaf-Stuffed Tacos

Recipe

Mexican-Style Meat Loaf-Stuffed Tacos

15 min prep

50 min cooking

Serves 6

Difficulty 1/5

Tacos bring fun to the dinner table and are tops with kids–just mention tacos and watch their smiles grow. This recipe is a twist on both classic tacos and classic meat loaf. With a meat loaf slice for the filling, these tacos are neat to eat and easy for children’s hands to hold.

Ingredients

Taco Seasoning Mix

6 tbsp (90 mL) chili powder 5 tbsp (75 mL) sweet paprika 1½ tsp (7 mL) EACH ground cumin and onion powder 1 tsp (5 mL) EACH garlic powder and salt ⅛ tsp (0.5 mL) cayenne pepper, or to taste

1 lb (500 g) Lean Ground Beef

½ can (398 mL) refried beans ½ cup (125 mL) dry bread crumbs 3 tbsp (45 mL) Taco Seasoning Mix ½ cup (125 mL) salsa, divided ½ cup (125 mL) frozen corn kernels ½ cup (125 mL) diced sweet red pepper ¾ cup (175 mL) shredded mozzarella or Cheddar cheese 12 hard taco shells

Toppings (optional)

shredded lettuce, salsa, sliced green onion, diced tomato

Get Ingredients

Directions

1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne pepper, to taste, in an airtight container. Measure out 3 tbsp (45 mL) for tacos and cover and store remaining for another use. Store at room temperature for up to 1 year. (Makes about ¾ cup/175 mL.) 2. Meat Loaf Tacos: Combine refried beans, bread crumbs, 3 tbsp (45 mL) reserved Taco Seasoning Mix and half the salsa in a large bowl. Gently mix in in ground beef with a fork (careful not to over-mix). Press into parchment paper- or lightly greased foil-lined 9 x 5-inch (23 x 12 cm) loaf pan. Combine remaining salsa, corn and red pepper in another bowl; sprinkle on top of loaf. 3. Bake in a preheated 350ºF oven for 50 minutes, until a digital instant-read thermometer inserted into centre of meat loaf reads 160ºF (71ºC). Remove from oven, leaving oven on, and sprinkle with cheese. 4. Using parchment or foil, lift meat loaf out of pan and transfer to cutting board; let rest for 5 minutes. 5. Meanwhile, warm taco shells in the hot oven for 5 minutes. Cut meat loaf into 12 slices; placing one into each taco shell and garnish with Toppings as desired.

Tip

You can freeze the remaining refried beans in an airtight container to use the next time you make this recipe.

Mix up casseroles, such as meat loaf, the night before, cover and refrigerate in baking pan so it’s ready to bake for dinner.

Bake meat loaf the night before and refrigerate. To serve, slice and place slices into taco shells. Microwave each filled shell for 30 to 45 seconds on HIGH.

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

Ground Beef

Lean Ground Beef Chuck

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.