SPICY TAMALE MEATLOAF
This meatloaf has the taste and texture of an authentic tamale when you add beans, corn and green chiles to the mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Reserve 3/4 cup of the black beans and 3/4 cup of the corn in small bowl. Place remaining black beans and corn in food processor. Cover; process 5 to 7 times, scraping down sides as necessary, until beans and corn are slightly broken up and mashed but still have texture.
- Transfer bean and corn mixture to large bowl. Add beef, bread crumbs and milk along with 1 tablespoon of the cilantro, the chiles, taco seasoning mix, onion and egg. Gently work together until just combined. Do not over mix.
- Shape mixture into 8x4-inch loaf. Place in pan. Spread taco sauce on top of loaf.
- Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F; drain. Let stand 10 minutes.
- Meanwhile, in small bowl, mix reserved black beans and corn with remaining 1 tablespoon cilantro. Toss mixture with lime juice and olive oil. Season to taste with salt and pepper.
- Cut meatloaf into slices to serve. Serve with black bean and corn salsa and other desired garnishes, such as sour cream, shredded cheese and guacamole.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g
TAMALE LOAF
Grams Tamale Loaf- a recipe my husband grew up on and now my own boys will be able to enjoy it just the same. All ingredients are tweakable to suit your families taste bud needs.. Hope you enjoy a simple but yummy loaf.. :)
Provided by Mama Jen
Categories Savory Pies
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350'.
- Saute onions and garlic in 1 tbs butter.
- Add in meat and chili powder and cook till meat looses color.
- In separate kettle cook corn, tomatoes and corn meal into a mush. Go slowly and stir as it will stick. Stir in beaten eggs, then meat mixture- add olives and mix until evenly combined.
- Put into a large 9x12 greased casserole pan and bake uncovered for 45 mins to 1 hour or until center is dried out and firm. If using cheese top last 20 minutes
- Topping Ideas: Salsa, Sour Cream, Hot Sauce.
Nutrition Facts : Calories 256.7, Fat 10.7, SaturatedFat 3, Cholesterol 101.5, Sodium 542.7, Carbohydrate 28.2, Fiber 3.7, Sugar 4.4, Protein 14.5
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
SLOW-COOKED TAMALE CASSEROLE
I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 386 calories, Fat 17g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 1255mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein.
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TAMALE PIE (WITH CLASSIC CORNMEAL CRUST) | VALERIE'S KITCHEN
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4.7/5 (65)Total Time 1 hr 5 minsCategory Main CourseCalories 411 per serving
- Preheat oven to 375 F degrees. Lightly coat a 13" x 9" (or slightly smaller) casserole dish with non-stick cooking spray.
- In a large skillet over medium-high heat, brown ground beef with onion and green bell pepper. Cook until beef is no longer pink and then drain off as much grease from the pan as possible. Stir in garlic, tomatoes, tomato sauce, corn, olives, salt, chili powder, cumin, crushed red pepper and black pepper and bring to a low boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in 1 cup shredded cheddar cheese and simmer till melted. Transfer to prepared dish.
- In a large saucepan over medium heat, warm milk, 1 tablespoon sugar, 1/2 teaspoon salt and 2 tablespoons butter, until butter has melted. Reduce heat to low and stir in cornmeal, a little at a time, stirring vigorously with each addition until smooth and thickened. Remove from heat and stir in cheese. Slowly drizzle in the beaten eggs, stirring vigorously until combined. Pour cornmeal mixture over meat mixture, smoothing out evenly over the surface.
- Bake at 375 degrees for 30 to 40 minutes until golden brown and bubbly around the edges. Remove from oven and allow to cool for 5 to 10 minutes. Serve with sour cream.
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- Saute onion in oil in large skillet over medium heat until tender, about 5 minutes. Add meat and saute, breaking up with spoon, until browned, about 5 minutes. Let cool.
- Beat egg in large mixing bowl. Add cornmeal, milk and chili powder and mix. Add undrained tomatoes, undrained corn and meat mixture. Season to taste with salt. Turn mixture into greased 2 1/2-quart casserole.
- Distribute olives over tamale mixture and poke in with tip of spoon. They must be completely covered so they won't burn. Bake at 325 degrees until center is done, 1 hour 15 minutes to 1 hour 20 minutes. Cool slightly before serving.
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