Tamale Loaf Food

TAMALE PIE MEATLOAF

Steps:

• 1. Mix all ingredients together. Form into a 3-4 inch high loaf and place on a rack in a roasting pan that allows fat to drain off as it cooks. (I have a baking rack dedicated solely for cooking meat that I use.) Bake at 350 degrees until meat is cooked through. You can cook it at 400 degrees to cook it faster, if you cover it with foil and remove the foil at the end to allow browning.
• 2. Notes: I did not write down the amounts of seasoning, so I have guesstimated them here. Adjust to your own taste, just be sure to add a lot of chili powder because it is one of the main ingredients that give this dish its unique taste of tamale pie. I did not note when I wrote my recipe down how long I cooked it. I think I usually start checking it after 45 min. if I cook it covered, and an hour if I cook it uncovered. Next time I make this I'll try to remember to keep track of the exact amounts of the seasonings that I use and how long I cook it and come back and note it.

SPICY TAMALE MEATLOAF

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.

TAMALE LOAF

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.

OLD-SCHOOL TAMALE PIE

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.

HOT TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
• Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
• Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
• Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
• Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
• Bake in the preheated oven for 50-60 minutes, until golden brown.

SLOW-COOKED TAMALE CASSEROLE

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.