TAMALE PIE
A flavorful Mexican-inspired ground beef and vegetable casserole is nestled under a crunchy-tender cornbread topping.
Provided by Katie Workman
Categories Main Course
Time 1h
Number Of Ingredients 25
Steps:
- Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
- Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
- Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
- While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
- If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
- Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Nutrition Facts : Calories 570 kcal, Carbohydrate 32 g, Protein 29 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 945 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
AUTHENTIC MEXICAN TAMALE PIE
We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578
Provided by Galley Wench
Categories Mexican
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 33
Steps:
- PREPARE CHILI:.
- In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
- Add poblano pepper and cook for about 2 minutes.
- Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
- Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
- Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
- Drain the remaining can of beans and lightly mash.
- To thicken, add the crushed black beans and adjust spices and liquid as needed.
- Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
- TAMALE DOUGH:.
- Place corn husk in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, about 2 hours.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough:.
- If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
- In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add the rest of the corn (1 1/2 cups) to masa mixture.
- Assemble:.
- Preheat oven to 425 degrees F.
- In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
- Spray corn husk or baking dish (if not using husk).
- Spread half of cornmeal mixture on the husk or bottom of the dish.
- Spread warm chili on top of the cornmeal.
- Sprinkle green chilies on top of the chili.
- Evenly spread the remaining cornmeal mixture on top.
- Sprinkle remaining cheese on top.
- Loosely cover with foil and bake for 20 minutes.
- Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
- Remove from oven and cool for 10 minutes.
- Serve with Cilantro Cream Recipe #171578.
Nutrition Facts : Calories 1031.6, Fat 50.2, SaturatedFat 22.9, Cholesterol 143.8, Sodium 1591, Carbohydrate 101.9, Fiber 18.5, Sugar 12.9, Protein 47.5
OLD-SCHOOL TAMALE PIE
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
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
TAMALE PIE
Tamale Pie features a zesty, flavorful ground beef filling with a delicious baked topping made of masa. The result is an easy dinner that tastes amazingly like a beef tamale and can easily be made gluten-free!
Provided by Samantha Skaggs
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- With rack in center position, preheat oven to 400°F. Grease a 2.5-quart baking dish (mine was 10.5- by 7.5-inches) or spray with nonstick cooking spray.
- Set a large skillet, sauté pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain grease and season with salt and pepper, to taste. Remove cooked beef to a separate plate or bowl and return the pot to the stove.
- Reduce heat to medium. Add olive oil and minced garlic; stir for 30 seconds or until fragrant. Whisk in flour and stir continuously for 1 minute. Slowly whisk in beef broth and then tomato sauce, followed by chili powder, cumin, coriander, garlic salt, onion powder, dried oregano, and chipotle chile pepper powder (if using), to taste.
- Bring the sauce to a simmer. Reduce to a low simmer, stirring occasionally, and cook for a couple minutes or until thickened. Turn off the heat.
- Stir the cooked ground beef into the sauce as well as the diced green chiles and 1 CUP of the shredded cheese. Transfer the mixture to the prepared baking dish.
- In a medium bowl, whisk together the masa harina, baking powder, and salt. Stir in the melted butter, milk, egg, and the remaining ½-cup of shredded cheese until all ingredients are just combined. The mixture will be extremely thick.
- Dollop the masa mixture over the beef mixture in the baking dish and spread to the edges, covering completely. Bake, uncovered, for 25 to 35 minutes, or until the top is golden brown and tests done with a toothpick inserted in the center. Serve immediately, plain or topped with your favorite garnishes.
Nutrition Facts : Calories 527 kcal, Carbohydrate 38 g, Protein 30 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 124 mg, Sodium 1134 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
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.
MEXICAN TAMALE PIE
Easy way to make Tamales (or close to them). Good flavor. If you don't like the corn grit flavor go completely away from the Mexican version and use Bis-Quick on top. This would not be a tamale but some people may prefer it!
Provided by Bergy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the meat& onions over moderately-high heat until the meat is cooked& the onions are tender (about 5 minutes) Add half the green pepper& all the garlic.
- Saute 3 minutes.
- Add the chili powder,oregano.
- 2 tbsp water& the vinegar.
- Lower the heat cover and simmer for 30 minutes.
- Stir in the remaining pepper.
- While the meat is simmering pour the milk& salt in a saucepan& heat over moderately low heat.
- Slowly whisk in the corn grits, simmer stirring often for 3-4 minutes until it comes to a full boil.
- Pour the beef mixture into a 9" pie plate.
- Cover with the corn and then pour the grits evenly over top.
- Bake in 350F oven for about 20 minutes or until the grits topping is firm and the meat mixture bubbles.
- Cut into wedges and serve.
- The grits will hold it's wedge shape but the meat mixture will be spooned out.
EASY TAMALE PIE
My whole family really enjoys Mexican food. When I'm in a hurry, I make this zippy deep-dish pie. It always satisfies their appetites. -Nancy Roberts, Cave City, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 740mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 21g protein.
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
TEXAS TAMALE PIE
"My aunt shared this great South Texas dish with me," relates Billy Boyd of Houston, Texas. With just four ingredients, the spicy southwestern casserole can be served swiftly...and will undoubtedly disappear quickly. "When I take it to church dinners, there are not leftovers," he says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. , Bake, uncovered, at 350° for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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