Beef And Bean Tamale Pie Recipes

BEEF AND BEAN TAMALE PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

SPEEDY TAMALE PIE

Steps:

• Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
• In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

BLACK BEAN TAMALE PIE

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

NOT-SO-CORNY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
• Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
• Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

BEEF AND BEAN TAMALE PIE

Steps:

• In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
• In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
• Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.

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.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.