Mexican Polenta Meatloaf Recipes

MEXICAN MEATLOAF

Steps:

• Mix together in a large mixing bowl the ground beef with the minced garlic, cilantro, pepper, salt, hot sauce and taco seasoning.
• Fold in the onions, peppers, corn, drained tomatoes, egg and 1 1/2 cups of the crushed tortilla chips.
• Form into a loaf and place in baking dish (I used a 9 x 13). Bake in preheated 350 degree oven, uncovered, for 30 minutes. Remove and add the salsa, crushed tortilla chips and cheese to the top of the meatloaf. Raise the oven heat to 375 and bake for 35 more minutes uncovered. Makes 8 to 10 servings.

MEXICAN POLENTA MEATLOAF

Steps:

• In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg.
• In a separate bowl combine 1/2 can Ro-Tel, 1/2 can tomato sauce, tomato paste, onion flakes, chili powder, cumin, basil, oregano, garlic powder, salt, pepper and brown sugar.
• Add the seasoned sauce to the hamburger mix and combine well.
• Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin)
• Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge.
• Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out.
• Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf.
• Bake at 350 for 1 hour.
• Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired.
• Return to oven for 5 minutes or until cheese is melted.
• Remove from oven and let cool 5 minutes.

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
• Spread polenta in bottom of 13 x 9 pan.
• Spread refried beans over polenta.
• Spread meat mixture over beans.
• Top with shredded cheese.
• Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).