EASY TAMALE PIE
Our simple tamale pie is the perfect way to spice up taco night for fall! This tasty Tex-Mex meal is kid-approved and comes together in just three steps. That's a win for the whole family! Simply cook the beef filling, then finish off your easy tamale pie with cornbread topping and bake. Now, who's ready to eat?!
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
- Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
- Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.
Nutrition Facts : Calories 440, Carbohydrate 34 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1/2 g
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
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
IRON SKILLET TAMALE PIE
Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe #254874 to make your own.
Provided by Galley Wench
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large ski8llet, combine ground chuck, onion, and bell pepper.
- Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
- Drain well.
- Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
- Bring to a boil over medium heat.
- Reduce heat and simmer 20 minutes, stirring frequently.
- Stir in cheese. Set aside.
- Preheat oven to 350 degree F.
- Lightly grease a 10-inch cast-iron skillet.
- In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
- Stir in sugar and chili powder.
- Pour one-third of batter into skillet.
- Bake 10 minutes.
- Spoon meat mixture evenly over cornbread layer.
- Spoon remaining cornmeal batter evenly over meat mixture.
- Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
- Allow to set for about 10 mnutes before cutting into wedges.
Nutrition Facts : Calories 489.5, Fat 29.5, SaturatedFat 9.2, Cholesterol 115.2, Sodium 1104.2, Carbohydrate 35.7, Fiber 3.9, Sugar 4.6, Protein 22.5
SKILLET BEEF TAMALES
I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
SKILLET TAMALE PIE
Get sensational flavor combinations in this quick and easy one-dish meal that will have your family asking for seconds. It's ready-to-eat in 30 minutes!
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 8
Steps:
- Brown meat in large skillet on medium-high heat. Drain fat.
- Stir in Seasoning Mix, tomato sauce, beans and water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
- Meanwhile prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover. Cook on low heat 15 minutes or until corn bread is cooked through.
- Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.
Nutrition Facts : Calories 474 Calories
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- Place an oven-safe skillet over medium heat*. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked. Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
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