I never thought I’d love meatloaf this much—until I combined two of my favorite comfort foods: Doritos and tacos.

This Dorito Taco Meatloaf is packed with flavor, loaded with crushed chips, melty cheese, and spicy taco seasoning.

It’s nostalgic, bold, and way more exciting than your grandma’s classic version.

Whether it’s Taco Tuesday or just a weeknight dinner that needs some fun, this dish always hits the spot!

Why You’ll Love This Recipe

Crunchy topping and cheesy center – a texture dream

Taco flavors in every bite – smoky, spicy, and comforting

Super simple – one bowl, no fancy techniques

Great for leftovers – tastes even better the next day

Kid-approved and party-ready

What You’ll Need (Ingredient Highlights)

Lean ground beef – or a beef/pork blend for juicier texture

Crushed Doritos – adds bold flavor and crunchy texture

Taco seasoning – store-bought or homemade works

Taco sauce – smoky, tangy, and rich

Monterey Jack with jalapeños – gives it the perfect cheesy kick

Eggs + milk – keeps the loaf moist and binds everything

Pro Tips Before You Start

Use finely crushed chips for even mixing and better structure.

Don’t overmix the meat – just until it comes together.

Let the meatloaf rest 10 minutes after baking so it slices clean.

Make two loaves at once and freeze one for a quick future meal!

How to Make Dorito Taco Meatloaf

Step 1. Prep the Oven and Pan

Preheat the oven to 350°F.

Line a baking sheet with foil and lightly spray with nonstick spray for easy cleanup.

Step 2. Make the Meat Mixture

In a large bowl, combine lean ground beef, crushed Dorito chips, finely chopped onion, taco seasoning, eggs, and milk.

Mix until just combined.

Step 3. Shape the Meatloaf

Spray a loaf pan and pack in the meat mixture.

Flip onto the baking sheet, or form it into a loaf shape by hand directly on the tray.

Step 4. Bake the First Round

Bake the meatloaf uncovered for 40 minutes without any sauce.

Step 5. Add Toppings

Remove the meatloaf from the oven. Spread taco sauce on top, sprinkle with shredded cheese and a few more crushed Doritos.

Return to the oven for another 10 minutes, or until cheese melts and internal temp reaches 160°F.

Step 6. Rest and Serve

Let rest for 10 minutes before slicing.

Serve warm and enjoy the gooey, crunchy taco magic!

What to Serve It With

Mexican rice or cilantro-lime rice

Guacamole or avocado slices

A fresh green salad with lime vinaigrette

Refried beans or black beans

Corn on the cob or elote

Variations / Substitutions

Use ground turkey or chicken for a leaner twist.

Swap Monterey Jack for cheddar or mozzarella.

Add diced jalapeños for extra heat.

Turn leftovers into taco salad or burrito filling.

Make it gluten-free with corn chips and gluten-free taco seasoning.

Storage & Leftovers

Refrigerate: Store in an airtight container up to 4 days.

Freeze: Wrap tightly in foil and freeze up to 2 months.

Reheat: Warm slices in the microwave or oven at 325°F until heated through.

FAQs

Can I make this meatloaf ahead of time?
Yes! Prep the loaf and store it in the fridge up to a day in advance before baking.

Can I freeze this meatloaf?
Definitely. Bake it first, then cool, wrap, and freeze. Reheat when needed.

Do I have to use Doritos?
Nope—corn chips or tortilla chips work too, but Doritos add extra flavor.

What cheese can I use instead of Monterey Jack?
Pepper Jack, cheddar, or even a blend will work well.

Is this recipe spicy?
Mildly. You can control heat with your cheese and taco sauce choices.

Can I bake this in a loaf pan the whole time?
You can, but flipping it onto a tray gives a better crust and less soggy bottom.

What if I don’t have taco sauce?
Salsa or enchilada sauce can be used as a topping substitute.

Final Thoughts

This Dorito Taco Meatloaf is the fun, cheesy, and totally unexpected twist your dinner rotation needs.

It’s flavorful enough for guests, simple enough for busy nights, and always a hit with kids and adults alike.

It turns comfort food into a mini celebration—every time.

The Boat Shed Kitchen