Cornmeal Recipes For Tamale Pie Recipe For Chili

TAMALE PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
• Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.
• In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
• Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
• Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.
• Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.

ALBERS TAMALE PIE CASSEROLE

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.

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.

TAMALE PIE

Steps:

• Make chili:
• Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
• Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
• Make topping:
• Preheat oven to 400°F.
• Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
• Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
• Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

GREEN CHILI TAMALE PIE WITH CHEDDAR CORNMEAL CRUST

Steps:

• Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375℉ (190℃). for 30 minutes (or until topping is done).

OLD-SCHOOL TAMALE PIE

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.

TAMALE PIE

Steps:

• Preheat oven to 350 degrees F. Grease a 9"x9" baking dish or 10-inch oven safe skillet with nonstick cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
• To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
• In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
• Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
• Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
• Top individual servings with sour cream and parsley or chives for garnish, if desired.

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
• Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
• Pour off excess fat.
• Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
• Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
• Add sliced olives to beef mixture and stir to blend thoroughly.
• Pour beef mixture into prepared baking dish. Set aside while you make topping.
• In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
• Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
• Pour topping over ground beef mixture and spread evenly to edges of casserole.
• Bake for 20 to 25 minutes.

SLOW COOKERS TAMALE PIE

Steps:

• Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH.
• For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.