Beef Mole Tamale Pie Recipes

BEEF MOLE TAMALE PIE

Steps:

• Preheat oven to 400 degrees F.
• Spray 11"x7" baking dish with nontick cooking spray.
• Brown beef with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 tsp salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally.
• Remove from heat; stir in cheese and cilantro.
• Spread into prepared dish.
• Combine flour, cornmeal, sugar, baking powder and remaining 1/2 tsp salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistend.
• Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
• Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes or until topping is light brown and filling is bubbly.
• Let stand 5 minutes before serving.
• Garnish with cilantro, chile pepper and sour cream.

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.

BEEF TAMALE PIE

Steps:

• Beef:.
• Season beef with garlic, salt, and pepper. Pan sear until brown on both sides. Pour mojo sauce over the top, add onion, and crushed garlic, Place in a crock pot at 300F for 6 hours or until meat is falling apart. When done set aside to cool and reserve the stock from the crock pot. When cooled, chop meat finely or shred.
• Tamale Dough:.
• Mix all ingedients together until a soft dough is formed. Split the dough into 2 balls. Roll out into a round shape that will fit nicely in a tart pan or pie plate. Spray bottom of dish with cooking spray, then place dough in the bottom and press lightly so that it fits nicely in the bottom. Add shredded beef and cooked onions to the bottom so that the dough is covered. Roll out the top dough and place over the top of the beef so that you have a top and bottom crust. Bake in a 375F oven for approximately 35 minutes until dough is done. Top with shredded cheddar cheese and return to oven until cheese is melted. Meanwhile heat enchilada sauce in a pot on the stove or in the microwave until heated through.
• Serve with heated enchilada sauce and sour cream on the side.

BEEF TAMALE PIE

Steps:

• Preheat oven to 350 degrees.
• Grease 9 or 10 inch spring form pan.
• In medium saucepan, combine broth, corn meal, garlic powder, paprika and olive oil.
• Bring to a boil over medium high heat, stirring constantly.
• Reduce heat to low, simmer until very thick, stirring constantly.
• Spoon into prepared pan.
• With back of spoon, press mixture up sides of pan to form a 1 1/2 inch rim.
• Set aside.
• Brown ground beef and onion together, drain.
• Reserve 1 cup of meat mixture for topping.
• Add 1/2 cup salsa, chili powder, cumin and red pepper.
• Simmer uncovered 5 minutes, stirring occasionally.
• Remove from heat, stir in 1 1/2 cups cheese.
• Spoon evenly into prepared crust.
• Top with remaining 1/2 cup salsa, olives, 1/2 cup cheese and 1 cup meat mixture.
• Sprinkle with oregano.
• Bake 45 to 50 minutes.
• Let stand 15 minutes before serving.

STEPH'S SLOW COOKER BEEF MOLE

Steps:

• Combine beef, tomatoes, chiles, onion, water, cocoa, sugar, oil, cumin, garlic powder, and hot sauce in a slow cooker.
• Cover and cook on Low until meat is fork-tender, 3 to 4 hours.

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.

EASY TAMALE PIE

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.

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.