Best 10 Tamale Pie Meatloaf Recipes

EASY TAMALE PIE

Steps:

• Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
• Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
• Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.

TAMALE PIE

Steps:

• Preheat oven to 350 degrees F. Grease a 9"x9" baking dish or 10-inch oven safe skillet with nonstick cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
• To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
• In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
• Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
• Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
• Top individual servings with sour cream and parsley or chives for garnish, if desired.

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.

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.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

TAMALE PIE

Steps:

• Preheat oven to 375 degrees with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
• Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
• Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes, breaking them up with side of spoon, and simmer mixture until thickened slightly, 5 minutes.
• Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
• Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.

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.

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.

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.