Tamale Loaf
Take your taste buds on a Southwestern-inspired journey with this hearty and satisfying Tamale Loaf recipe! Bursting with bold flavors, this dish layers seasoned ground beef, onions, and zesty tomatoes with green chilies between a deliciously tender cornmeal crust infused with cheddar cheese. The addition of aromatic spices like cumin and chili powder gives the loaf its signature Tex-Mex flair, while a topping of optional sliced black olives elevates it with a tangy twist. Easy to prepare in just over an hour, this tamale-inspired delight serves as a comforting family dinner or a unique party centerpiece. Pair it with a dollop of sour cream or a drizzle of salsa for the ultimate savory experience. Perfect for fans of casserole-style meals, this Tamale Loaf brings all the joy of classic tamales in a simple, oven-friendly format.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 10 ounces Canned diced tomatoes with green chilies
- 2 tablespoons Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup Cornmeal
- 0.5 cup Milk
- 1 cup Shredded cheddar cheese
- 1 large Egg, lightly beaten
- 0.25 cup Sliced black olives (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan and set it aside.
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Drain any excess fat.
Stir in the canned diced tomatoes with green chilies, tomato paste, chili powder, ground cumin, salt, and pepper. Let the mixture simmer for 5 minutes, stirring occasionally, to fully combine the flavors.
In a mixing bowl, combine the cornmeal and milk. Let it sit for 5 minutes to soften.
Add the shredded cheddar cheese, beaten egg, and optional black olives to the cornmeal mixture. Stir until evenly incorporated.
Spread half of the cornmeal mixture evenly along the bottom of the prepared loaf pan.
Spoon the beef mixture on top of the cornmeal layer, spreading it evenly.
Top the beef mixture with the remaining cornmeal mixture, spreading it to cover the beef as much as possible.
Bake the tamale loaf in the preheated oven for 35-40 minutes, or until the top is golden and set.
Allow the loaf to cool for 5-10 minutes before slicing and serving. Enjoy your tamale loaf with a side of sour cream or salsa, if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
