Ingredients:

  • 2 lbs ground beef (85% lean)
  • 1.5 cups crushed tortilla chips
  • 2 large eggs, lightly beaten
  • 1 medium white onion, finely diced
  • 1 bell pepper, finely diced
  • 1 packet (30g) low-sodium taco seasoning
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
  • 0.5 cup frozen corn, thawed
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup chunky salsa
  • 0.5 cup shredded pepper jack cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the ground beef, crushed tortilla chips, beaten eggs, diced onion, and diced bell pepper.
  3. Fold in the taco seasoning, drained Rotel, thawed corn, and shredded cheddar cheese. Mix with a spatula or hands until just combined to avoid a rubbery texture.
  4. Press the beef mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
  5. Bake for 45 to 50 minutes until the edges are bubbling. Use a meat thermometer to verify the center has reached an internal temperature of 160°F (71°C).
  6. Remove the loaf from the oven and spread the chunky salsa evenly across the top.
  7. Sprinkle the pepper jack cheese over the salsa and drizzle with fresh lime juice.
  8. Return the pan to the oven for 5 to 10 minutes, or until the cheese is blistered and golden brown.
  9. Let the meatloaf rest in the pan for 10 minutes before slicing to ensure juices redistribute.