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Mexican Meatloaf

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Mexican Meatloaf

It’s been nearly two years ago since I first posted this Mexican Meatloaf; however, shortly after I removed the picture due to the fact I really had no idea what I was doing then!  Of course, I don’t really have any idea now but at least you can tell that there is actually food in this picture!  It has taken me that long to get a new picture of this dish.

I have no idea why other than to say when I went gluten free I really was not sure what to use to replace the cream soups.  Luckily, after asking on the Facebook Fan Page, I landed on this recipe for Cream of Mushroom Soup on Salad in a Jar.  This worked like a charm then I left the mushrooms out and added about 1/2 a cup of Chicken Broth to give the taste of Cream of Chicken Soup.  The result?  Perfection!

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I have loved this meatloaf since my mother-in-law introduced me to it many years ago and it still remains to be one of my husband’s favorite meals and his most requested!

mexican meatloaf

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Mexican Meatloaf


  • 1 lb of Ground Beef
  • 1 Can Cream of Mushroom Soup (or GF Cream of Mushroom, see the link in the above post for the one I used.)
  • 1 Can Cream of Chicken Soup (or GF Cream of Chicken Soup.)
  • 1 Small Can of Green Chili’s
  • 1 16oz Jar of Picante Sauce
  • 1 8oz Can of Tomato Sauce (I buy 15oz can and then save 1/2 for later use)
  • 1 Cup of Brown Minute Rice (uncooked)
  • 2 Cups of Shredded Colby Jack Cheese
  • 1 Bag of Fritos, Crushed


  1. Preheat oven to 350*.
  2. In a skillet brown the meat until well done and drain, then add in all ingredients except for Frito’s and Cheese. This needs to heat until it reaches a bubbling bowl.
  3. Spray a 9 x 13 baking dish with non-stick spray, then start layering your ingredients.
  4. Pour 1/2 of the meat mixture on the bottom of the dish, then sprinkle with crushed Frito’s and top with cheese.
  5. Repeat this again for the next layer, but this time leave the cheese off.
  6. Bake in the oven for 25 minutes, carefully remove and add the last layer of cheese then bake for an additional 5 minutes.


I hope you enjoy this delicious dish!

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20 Responses to “Mexican Meatloaf”

  1. Shelleyposted August 2, 2012 at 2:47 pm

    Thank you for this post. I’m going to get the ingredients today and make it for dinner tomorrow for my husband and teenage son. They’ll love it and I love the fact it makes a nice big pan. Nice big pan recipes are great when feeding a hungry husband and starving teen. lol

    ps-Congrats on the upcoming arrival of your baby girl. Praying for you and your sweet family. 🙂


    • Kristyreplied August 2nd, 2012 at 2:49 pm

      Thank you! That’s too funny…probably why my mother-in-law made this all the time for my husband. She had 2 boys and a husband to feed. lol

      • Shelleyreplied August 5th, 2012 at 4:55 pm

        Just a quick update…I did make this on Friday and my husband and son LOVED it. Gobbled the leftovers up on Saturday for lunch, too. Thanks again, Kristy, for the recipe. I use your site often for ideas, this one just hit home with us! 🙂

        • Kristyreplied August 5th, 2012 at 4:57 pm

          Yay! So glad they loved it! It’s one of our favorite comfort meals!

  2. Michaposted August 2, 2012 at 6:27 pm

    Oh yum. I love these kinds of recipes and I think this will make an appearance on the menu soon.


  3. Jenposted August 4, 2012 at 10:36 pm

    This sounds sooo good! What would you recommend as a good replacement for the cream of mushroom soup? (Just another can of cream of chicken, or perhaps cheddar cheese soup?) I am allergic to mushrooms…if you have any suggestions for modifications, I’d be happy to hear! Either way, I will be trying this soon – I am sure there are lots of substitutions I can experiment with. 🙂


    • Kristyreplied August 4th, 2012 at 10:42 pm

      Yes, I would do cream of chicken or another cream soup. You just need the equivalent to 2 cans.

      • Jenreplied August 4th, 2012 at 10:52 pm

        Awesome, thank you! I just stumbled upon your blog via Pinterest, and I’m loving all your easy recipes. 🙂

  4. Alison at NOVA Frugal Familyposted August 6, 2012 at 1:34 pm

    Do you think that this would work with regular rice or will it only be cooked with the minute rice? or maybe partially cooked rice? I just bought 25 lbs of rice so I am looking for recipes to use it all 🙂 I can’t justify going out and getting minute rice.

    Plus it looks like there is tons of liquid in the recipe and it doesn’t look to be a creamy or liquidy on the plate. We like recipes like that so I hope to add it to the list to make soon!!!


    • Kristyreplied August 6th, 2012 at 3:21 pm

      Yes, I think it would work. I would probably cook the rice first then add it to the ingredients after they are done with the bubbling boil step. The reason minute rice works so well is that when you add the ingredients to the skillet they do not take long to reach the boil.

      • Alison at NOVA Frugal Familyreplied August 6th, 2012 at 4:27 pm

        Thanks! I will try it soon 🙂 I had a skillet recipe that called for Minute Rice and I used all my boxes up. I guess I will keep my eyes out for some more great coupons to get some!!

  5. Maryposted August 6, 2012 at 4:53 pm


    What a great recipe that kids are bound to love! This would be great to make ahead of time and then pop in the oven on a busy weeknight!

    On Behalf of Chinet


  6. Jenposted August 16, 2012 at 7:29 am

    I made this last night for dinner and the whole family LOVED it! This will be a regular in our house now and will be in the freezer when I have my baby in January. Thanks for the awesome recipe! I think I might add a can of pinto or black beans next time, but it really doesn’t need it.


  7. Nancyposted August 18, 2012 at 7:53 pm

    Made it tonight and it was a hit! With 2 picky eaters its very rare that 1 dish makes everyone happy!!! Thanks so much!


  8. Jenni E.posted February 20, 2014 at 7:25 pm

    Wow, this looks uhh-MAYzing!!!!!!! I love meatloaf. I’m not like that “meatloaf, beetloaf – I hate meatloaf” kid on a Christmas Story, lol. It’s really my fave. But, now this mexican twist sounds like a great one! The crunch of those Fritos would be terrific! Put a little sour cream on the side….Mmmmmm. Thanks for sharing!



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