Easy Tamale Pie Recipes

EASY TAMALE PIE

Easy Tamale Pie image

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

Ingredients

1 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, drained
1 can (11 ounces) whole kernel corn, drained
1 can (6 ounces) tomato paste
1/4 cup sliced ripe olives
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1 large egg
1/3 cup 2% milk
1 package (8-1/2 ounces) cornbread/muffin mix
Dash paprika
1/2 cup shredded cheddar cheese

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.

TAMALE PIE

Tamale Pie image

Tamale pie is a classic comfort food. This skillet recipe uses ground beef, tomatoes, spices, and one secret ingredient-corn muffin mix!

Categories autumn Barbeque Cinco de Mayo Father's Day feed a crowd Super Bowl comfort food dinner main dish meat

Time 50m

Yield 4-6

Number Of Ingredients 13

Ingredients

1 tbsp. vegetable oil
1 lb. ground beef
1/2 lb. fresh chorizo, casings removed
1 tsp. kosher salt
1/2 tsp. black pepper
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 14.5-oz. can chopped tomatoes
1 19-oz. can kidney beans, drained and rinsed
1 tbsp. adobo sauce (from a can of chipotle chiles)
2 8.5-oz. boxes corn muffin mix (such as Jiffy), plus required ingredients
3 c. grated pepper jack cheese (about 8 ounces)

Steps:

Preheat the oven to 400˚. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 4 to 6 minutes. Season with the salt and pepper.
Add the onion and bell pepper to the skillet and cook until the vegetables start to soften, about 3 minutes. Add the garlic and cook 1 minute. Add the tomatoes, beans and adobo sauce and stir to combine. Reduce the heat to low and let simmer.
Prepare the corn muffin batter according to the package directions. Stir in 2 cups of the cheese.
Remove the skillet from the heat and dollop the corn muffin batter over the meat mixture. Spread evenly, leaving a 1/2-inch border around the edges of the pan so it doesn't spill over in the oven. Sprinkle with the remaining cheese.
Place the skillet on a baking sheet and bake until the topping is golden brown and cooked through, and the cheese is melted and bubbly, 15 to 20 minutes. Let sit for a few minutes before serving.

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