Alberstamalepiecasserole Recipes

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ALBERS TAMALE PIE CASSEROLE



Albers Tamale Pie Casserole image

This casserole was found on the net in response to a post. It was from Lois Morgan of Rocklin. I have not made it yet, but it sounds delicious.

Provided by ciao4293

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 cups albers yellow cornmeal
1/2 teaspoon salt
1 1/2 cups Carnation Evaporated Milk
1 cup water
1 lb ground beef
1 clove garlic, finely chopped
1 cup chopped onion
1/4 cup chopped green bell pepper
1 cup cream-style corn
1/2 cup sliced black olives, drained
1 cup tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded cheddar cheese

Steps:

  • For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
  • Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
  • Remove 1/2 cup, cover with plastic wrap.
  • Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
  • Cool for 2 to 3 minutes if necessary.
  • Bake in preheated 425-degree oven for 10 minutes.
  • Remove from heat.
  • For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
  • Add corn, olives, tomato sauce, chili powder, salt and pepper.
  • Mix well.
  • Spoon into cornmeal crust.
  • Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
  • Return to oven and bake for 15 minutes.

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

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

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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

TASTY TAMALE PIE - CASSEROLE



Tasty Tamale Pie - Casserole image

This recipe is from our grammar school cookbook. Thank you Kathy G! My DH made this and I was truly impressed. This can be made as mild or as spicy as you like. Choose your salsa, cheese & amount of jalapeno according to your taste. Olives are optional. I also like to make the salsa smoother in the food processor to make it more kid friendly (no pieces!). I have used both condensed and regular whole milk with success, also combined bottled and fresh salsa.

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef, cooked and drained
1 small onion, fine dice
16 ounces bottled salsa, any heat preference I like medium
1/3 cup water
1 (7/8 ounce) packet taco seasoning, Chi Chi's Fiesta is my preference
3 ounces ripe black olives, chopped (optional)
1 cup cornmeal, dry
12 ounces evaporated milk, I have used whole milk
4 ounces green chilies, canned, diced
1 cup monterey jack pepper cheese, divided, grated, sub. cheddar
1 teaspoon salt
1 jalapeno, sliced

Steps:

  • Preheat oven to 400°.
  • Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
  • Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
  • Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
  • In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
  • In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
  • Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.

Nutrition Facts : Calories 394, Fat 18.5, SaturatedFat 9.4, Cholesterol 82.3, Sodium 1395.1, Carbohydrate 31.6, Fiber 4, Sugar 4.9, Protein 26.9

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