Fresh Spinach Tamale Pie Recipes

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FRESH SPINACH TAMALE PIE



Fresh Spinach Tamale Pie image

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it--my family and friends love this dish!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

8 frozen beef tamales, thawed
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups fresh or frozen corn
4 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon garlic powder
3/4 cup chopped sweet red pepper
3/4 cup sour cream
1 can (4 ounces) whole green chiles, drained and chopped
3 cups chopped fresh spinach
12 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
Additional green onions, chopped

Steps:

  • Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach., Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.

Nutrition Facts : Calories 459 calories, Fat 24g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 1013mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein.

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.

TAMALE PIE WITH FRESH TOMATO AND CORN



Tamale Pie with Fresh Tomato and Corn image

Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Cornmeal     Hominy/Cornmeal/Masa     Cumin     Sausage     Ground Beef     Beef     Jalapeño     Corn     Cheddar     Quick & Easy     Dinner     Pork     Cheese     Kid-Friendly     One-Pot Meal     Fall     Small Plates

Yield 4 servings

Number Of Ingredients 15

1/2 pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
1/2 pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
1 tablespoon tomato paste
2 1/2 teaspoons cumin
1 large onion, grated on a box grater, divided
1-2 medium jalapeños, thinly sliced, seeded if desired, divided
1 3/4 teaspoons kosher salt, divided
2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
8 ounces cheddar cheese, grated (about 2 cups)
2 large eggs
6 tablespoons unsalted butter, melted
1/3 cup sour cream, plus more for serving
1 1/4 cups cornmeal
1 teaspoon baking powder

Steps:

  • Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
  • Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
  • Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
  • Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

SWEET TAMALE PIE



Sweet Tamale Pie image

This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make.

Provided by bcummings221

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 12

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
salt and ground black pepper to taste
1 pound lean ground beef
2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
1 (8 ounce) jar chunky salsa
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 (4 ounce) can chopped green chiles
1 (1 ounce) packet taco seasoning mix
1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
⅔ cup milk
⅓ cup vegetable oil
1 egg
2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Mexican cheese blend
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
  • Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
  • Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
  • Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

Nutrition Facts : Calories 430 calories, Carbohydrate 43.1 g, Cholesterol 51.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 15.1 g, SaturatedFat 7.1 g, Sodium 1511.5 mg, Sugar 7.5 g

GRANDMA'S TAMALE PIE



Grandma's Tamale Pie image

The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.

Provided by princess of doom

Categories     Savory Pies

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, diced
1 (15 ounce) can creamed corn
1 (14.5 ounce) can diced tomatoes with juice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup cornmeal
1 cup milk
2 large eggs, beaten
1 (12 ounce) can corned beef
1 (6 ounce) can whole black olives, drained
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
  • Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
  • Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g

CHILE TAMALE PIE



Chile Tamale Pie image

This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1 can (15-1/4 ounces) whole kernel corn
2 cups masa harina
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter, melted
1 large egg, lightly beaten
2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (16 ounces) refried beans
2 dried Anaheim chiles, chopped
2 dried ancho chiles, chopped
3 ounces Mexican or semisweet chocolate, grated
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon garlic powder
3 teaspoons cumin seeds, toasted and crushed
3/4 cup minced fresh cilantro, optional
1 jalapeno pepper, seeded and chopped, optional
2 cups shredded cheddar cheese

Steps:

  • Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

SPINACH TAMALES



Spinach Tamales image

Make and share this Spinach Tamales recipe from Food.com.

Provided by Dew S.

Categories     One Dish Meal

Time 1h15m

Yield 16 tamales, 8 serving(s)

Number Of Ingredients 8

16 ounces spinach
16 ounces collard greens
2 cups corn tortilla mix
1 cup canola oil
1 cup rice
2 tablespoons salt
1 tablespoon bouillon
2 tablespoons baking powder

Steps:

  • blend the rice to powderize it.
  • mix everything together adding warm water until you get a soft batter.
  • spread the batter on the on the husk or you can use foil paper instead.
  • Cook in a tamale steamer for about 1 hour.

Nutrition Facts : Calories 358.5, Fat 27.8, SaturatedFat 2, Sodium 2080.9, Carbohydrate 25.1, Fiber 3.2, Sugar 0.5, Protein 4.5

SPINACH AND MUSHROOM TAMALE FILLING



Spinach and Mushroom Tamale Filling image

For years I'd tried to find a spinach tamale filling similar to one I've tasted in restaurants, to no avail. Finally, I decided to make my own and this recipe has proved every bit as delicious as what I tasted in restaurants - this filling is so very good! Use your favorite prepared masa to make it into tamales, or mix your own. (Time does not include making the filling into tamales.)

Provided by Julesong

Categories     Spinach

Time 30m

Yield 12-16 tamales worth of filling, 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
4 -6 garlic cloves, minced
2 scallions, minced (aka green onion)
2 lbs cremini mushrooms, brushed, sliced, and chopped
2 lbs Baby Spinach, chopped
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon white pepper
2 -3 pinches freshly grated nutmeg, to taste
1/8 teaspoon cinnamon, to taste
2/3 cup crumbled Cotija cheese
1 cup crema

Steps:

  • Begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. Mince the garlic and onions; brush, slice, and chop the mushrooms.
  • Over medium-high heat in a *very* large pot (I use my largest Le Creuset) heat the oil. Add the minced garlic and scallion and sauté quickly, stirring, for about 20 seconds (careful not to burn the garlic!).
  • Quickly decrease the temperature to medium and add the sliced mushrooms, and allow to sauté for about 5 minutes. Add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (This step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; I usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until I've got all of it into the pot. Cover it for about 2 minutes, stir again and uncover, and continue cooking.) Sauté for about 10 minutes, stirring frequently, until tender.
  • Pour cooked mixture into a colander and allow to drain - if you like, you can reserve the juices for making sauce for the tamales after they're cooked or for some other use.
  • Lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it's mixed well and the cheeses do not scald. Remove from heat and set aside to cool.
  • Use as filling for your tamales and enjoy! I prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you'll want to be careful). Also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty - it provides plenty of seasoning to the filling.

Nutrition Facts : Calories 315.9, Fat 21.3, SaturatedFat 6.2, Cholesterol 23.1, Sodium 734.6, Carbohydrate 21.5, Fiber 6.7, Sugar 7.2, Protein 17.2

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