Mexican Polenta Meatloaf Recipes

MEXICAN MEATLOAF

Mexican Meatloaf image

Make and share this Mexican Meatloaf recipe from Food.com.

Provided by MustangMom

Categories Meat

Time 1h

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs ground beef
3/4 cup mild picante sauce
1 (4 ounce) can diced green chilies, drained
1/2 cup finely crushed tortilla chips
1 medium onion, chopped
1 large egg, lightly beaten
1 1/2 teaspoons ground cumin
1 -2 teaspoon chili powder (to your preference)
1 teaspoon salt
picante sauce
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
sour cream
fresh cilantro stem

Steps:

Combine first 9 ingredients and place in lightly greased loaf pan.
Bake at 375 for 40 minutes or until done.
During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
Garnish with sour cream and cilantro, if desired.

Nutrition Facts : Calories 539.8, Fat 36.4, SaturatedFat 15.9, Cholesterol 187.3, Sodium 1516.5, Carbohydrate 10.2, Fiber 2.1, Sugar 3.8, Protein 41.9

MEXICAN MEAT LOAVES

Mexican Meat Loaves image

Using plenty of tasty taco ingredients, Tena Huckleby makes miniature meat loaves extra special. The Greeneville, Tennessee cook serves them with sour cream and sliced fresh avocado.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 egg, lightly beaten
3/4 cup canned diced tomatoes, drained
1/2 cup crushed tortilla chips
1/4 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons taco seasoning
2 tablespoons diced onion
2 tablespoons diced ripe avocado
1/8 teaspoon salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef

Steps:

In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. , Shape into two loaves; place in an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until meat is no longer pink and a thermometer reads 160°.

Nutrition Facts :

MEXICAN POLENTA CASSEROLE

Mexican Polenta Casserole image

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

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).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

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