Easy Tamale Pie Recipes

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TAMALE PIE



Tamale Pie image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon corn oil
1 1/2 pounds ground beef (85 percent lean)
1 medium onion, finely chopped
1 clove garlic, minced
Kosher salt
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups green or red enchilada sauce
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro
1 1/2 cups shredded Monterey Jack cheese
3 cups self-rising cornmeal
2 1/2 to 3 cups buttermilk
2 tablespoons corn oil
4 scallions, chopped

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.

AUTHENTIC MEXICAN TAMALE PIE



Authentic Mexican Tamale Pie image

We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578

Provided by Galley Wench

Categories     Mexican

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 33

1 lb ground beef, lean
1/2 lb lean pork sausage (I use Jimmy Dean)
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, divided
1 large fresh poblano pepper, diced
1 medium diced onion
2 garlic cloves (pressed)
1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 tablespoon ground cumin powder (adjust to taste)
1 tablespoon chili powder (adjust to taste)
1 tablespoon ground ancho chili (adjust to taste)
1 teaspoon oregano
1 tablespoon cocoa (I use Hershey's Dark cocoa)
12 ounces beer, dark (or broth, (Use as needed)
1/4 cup cilantro, chopped (optional)
1 lime, juce of
8 -10 dried corn husks (optonal)
nonstick cooking spray
3 large poblano chiles, roasted, peeled and diced
2 cups cornmeal or 2 cups masa harina
6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
2 teaspoons salt (adjust to taste)
1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
4 cups baby frozen corn, thawed
1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
1 teaspoon baking powder
1/8 teaspoon ground black pepper
sour cream (Cilantro Cream)
cilantro

Steps:

  • PREPARE CHILI:.
  • In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
  • Add poblano pepper and cook for about 2 minutes.
  • Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
  • Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
  • Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
  • Drain the remaining can of beans and lightly mash.
  • To thicken, add the crushed black beans and adjust spices and liquid as needed.
  • Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
  • TAMALE DOUGH:.
  • Place corn husk in large bowl and fill with warm water.
  • Weight husks down with saucer and soak until soft, about 2 hours.
  • Char chilies directly over gas flame or under broiler until blackened on all sides.
  • Place in medium bowls, cover tightly with plastic.
  • Let stand 10 minutes.
  • Peel, seed and chop chilies, set aside.
  • To make dough:.
  • If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
  • In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
  • Add broth and blend in (mixture will be crumbly).
  • Transfer masa mixture to large bowl.
  • In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
  • Stir puree into masa mixture until blended.
  • Add the rest of the corn (1 1/2 cups) to masa mixture.
  • Assemble:.
  • Preheat oven to 425 degrees F.
  • In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
  • Spray corn husk or baking dish (if not using husk).
  • Spread half of cornmeal mixture on the husk or bottom of the dish.
  • Spread warm chili on top of the cornmeal.
  • Sprinkle green chilies on top of the chili.
  • Evenly spread the remaining cornmeal mixture on top.
  • Sprinkle remaining cheese on top.
  • Loosely cover with foil and bake for 20 minutes.
  • Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
  • Remove from oven and cool for 10 minutes.
  • Serve with Cilantro Cream Recipe #171578.

Nutrition Facts : Calories 1031.6, Fat 50.2, SaturatedFat 22.9, Cholesterol 143.8, Sodium 1591, Carbohydrate 101.9, Fiber 18.5, Sugar 12.9, Protein 47.5

AWESOME EASY TAMALE PIE



Awesome Easy Tamale Pie image

When everyone's starved, and I'm just not in the mood to cook, this tamale pie is the easiest thing to whip together and bake. It can be made spicy or mild to taste, depending on what type of salsa you use. This is the basic recipe, which is quite good buy itself, but you can also doctor it up by adding a couple of sliced jalapeno's or 1/3 a cup of black olives or even creamed corn to the cornbread.

Provided by CindiNMike

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 medium yellow onion
1/4 teaspoon garlic salt, to taste
1 (16 ounce) can of your favorite salsa, we like medium hot
1 (16 ounce) can refried beans
1 (8 1/2 ounce) package Jiffy cornbread mix
1 egg
1/3 cup milk

Steps:

  • Preheat oven to 350°F.
  • Prepare cornbread mix according to package.
  • In a medium large skillet over medium high heat, saute onions until translucent.
  • Add beef, and saute until browned.
  • Stir salsa and beans into beef, and cook over medium to medium high heat until bubbling and starting to thicken.
  • Stir as necessary while it cooks.
  • Pour beef mixture into 9x9 casserole (be warned, a pie dish is slightly too small for this recipe!).
  • Pour cornbread mixture over beef.
  • Bake in 350°F oven uncovered for 30-35 minutes, or until cornbread is cooked and starting to brown.

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

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.

EASY TAMALE PIE



Easy Tamale Pie image

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

1 tablespoon butter
½ pound ground beef
½ cup chopped onion
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes
¼ cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup milk
½ cup yellow cornmeal
2 eggs
1 (6 ounce) can black olives, drained

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

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g

BEST TAMALE PIE



Best Tamale Pie image

Grandmother's recipe. Cornmeal with tomatoes, ground beef, corn, and tomatoes.

Provided by BEVERLYS55

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 12

cooking spray
1 pound lean ground beef
1 cup chopped onion
2 teaspoons crushed garlic
1 (14.5 ounce) can corn
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder, or more to taste
1 teaspoon salt
1 cup cornmeal
3 cups tomato juice
1 (6 ounce) can small pitted black olives
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Cook and stir beef, onion, and garlic in a skillet over medium heat until beef is browned, about 5 minutes. Stir in corn, tomatoes, chili powder, and salt; simmer until flavors combine, about 20 minutes. Stir in cornmeal. Add tomato juice and olives.
  • Pour beef mixture into the prepared baking dish.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 65.1 g, Cholesterol 104 mg, Fat 29.6 g, Fiber 7.2 g, Protein 37 g, SaturatedFat 12.3 g, Sodium 2159.4 mg, Sugar 14.6 g

EASY CHICKEN TAMALE PIE



Easy Chicken Tamale Pie image

An easy and fairly quick chicken tamale pie. It should disappear faster than you can make it. Cut and serve topped with shredded Cheddar cheese and sour cream if desired.

Provided by nevik66

Categories     Main Dishes     Savory Pie Recipes

Time 55m

Yield 12

Number Of Ingredients 15

2 (8.5 ounce) boxes cornbread mix (such as Jiffy®)
⅔ cup milk
2 large eggs
1 teaspoon olive oil
1 cup chopped white onion
2 pounds ground chicken
1 cup chopped roasted poblano peppers
2 tablespoons chili powder
1 tablespoon ground cumin
1 clove garlic, diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
2 cups canned pinto beans, drained and rinsed
1 cup chopped black olives
½ cup enchilada sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
  • Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
  • Bake in the oven until cornbread topping is golden brown, about 25 minutes.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 46.4 g, Cholesterol 80.6 mg, Fat 10.9 g, Fiber 7 g, Protein 25.7 g, SaturatedFat 3 g, Sodium 911.3 mg, Sugar 3.6 g

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From tfrecipes.com
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #easy     #dietary     #meat

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