Hot Tamale Pie Recipes

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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

HOT TAMALE PIE



Hot Tamale Pie image

While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 13

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
½ teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2 eggs
⅔ cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
  • Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
  • Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
  • Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
  • Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
  • Bake in the preheated oven for 50-60 minutes, until golden brown.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 54.3 g, Cholesterol 145.7 mg, Fat 31.8 g, Fiber 6.6 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1556.1 mg, Sugar 4.5 g

TAMALE PIE



Tamale Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

4 cups masa
4 cups chicken broth
3/4 cup shortening
4 tablespoons (1/4 cup) salted butter
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon olive oil
2 pounds lean ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, sliced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Pinch kosher salt
Pinch freshly ground black pepper
4 cloves garlic, chopped
One 15-ounce can chopped tomatoes
1 cup low-sodium beef broth
2 tablespoons tomato paste
One 15-ounce can red kidney beans, drained and rinsed
Butter, for greasing the skillet

Steps:

  • For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
  • For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
  • Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

HOT TAMALE PIE



Hot Tamale Pie image

Hot Tamale Pie With Ground Pork, Yellow Cornmeal, Cold Water, Salt, Ground Cumin, Ground Red Pepper, Water, Onion, Red Bell Pepper, Red Kidney Beans, Enchilada Sauce, Sliced Black Olives, Salt, Cheddar Cheese

Provided by Pork

Categories     Main Dishes

Time 50m

Number Of Ingredients 14

1 pound ground pork
1/2 cup yellow cornmeal
1/2 cup cold water
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper cayenne
1 1/3 cups water
1 onion large, chopped
1 red bell pepper OR yellow bell pepper, chopped
15 1/2 ounces red kidney beans drained
10 ounces enchilada sauce
2 1/2 ounces sliced black olives drained
1/4 teaspoon salt
1 cup cheddar cheese OR Monetery Jack cheese, shredded

Steps:

  • In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper. In medium saucepan bring the 1 1/3 cups water to a boil. Slowly add cornmeal mixture; stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 minutes or until very thick, stirring occasionally. Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
  • Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender. Stir in beans, enchilada sauce and olives. Bring to a boil. Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F. oven for 20 minutes.
  • Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

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.

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.

HOT TAMALE PIE



Hot Tamale Pie image

From the cookbook A Man, A Can, A Plan. I use a package of Smart Ground vegetarian soy crumbles and 8 oz ground turkey breast instead of the ground beef, and lowfat cheese.

Provided by wife2abadge

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs extra lean ground beef
1 onion, chopped
3 tablespoons tomato paste
2 ounces sliced black olives
2 tablespoons chili powder
1 cup reduced-fat sharp cheddar cheese, shredded
14 ounces diced tomatoes with jalapenos
11 ounces Mexican-style corn, drained
16 ounces prepared polenta

Steps:

  • In a large nonstick skillet over medium heat, brown the beef and onion; drain.
  • Add the tomatoes with juice, tomato paste, corn, olives, and chili powder.
  • Simmer for 5 minutes, then scrape into a 2 1/2-qt baking dish.
  • Cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4" thick.
  • Scatter over the meat.
  • Bake at 375 degrees for 15 minutes.
  • Sprinkle the cheese over the top and bake 10-15 minutes more.

Nutrition Facts : Calories 202.4, Fat 6.6, SaturatedFat 2.7, Cholesterol 55.7, Sodium 605.5, Carbohydrate 13.2, Fiber 1.3, Sugar 1.5, Protein 23.6

HOT TAMALE PIE



Hot Tamale Pie image

You'll want to keep the ingredients for this dish on hand for last-minute meals. Ground beef lends itself to quick cooking.-Orilla Lawson, Independence, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium green pepper, chopped
2 to 3 teaspoons taco seasoning
Cornbread

Steps:

  • In a large skillet, cook the beef and onion until meat is no longer pink; drain. Add the tomatoes, olives, green pepper and taco seasoning. Cook and stir over low heat until hot and bubbly. Serve with cornbread.

Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 359mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

HOT TAMALE PIE



Hot Tamale Pie image

I got this recipe from my mom many years ago and is a winter time favorite in our house. Definitely one of my favorite comfort foods on a cold night.

Provided by Debi H

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 medium green pepper, diced
1 onion, diced
2 teaspoons salt
1/4 teaspoon pepper
1 -2 tablespoon chili powder (to taste)
1 (16 ounce) can diced tomatoes
1 (16 ounce) can red kidney beans, drained
1 (12 ounce) package corn muffin mix
1 cup evaporated milk
3/4 cup cheddar cheese, grated

Steps:

  • Brown ground beef, onion and green pepper. Drain grease.
  • Add salt, pepper, chili powder, tomatoes and kidney beans to meat mixture.
  • Let simmer while preparing the corn muffin mix.
  • Mix muffin mix per package instructions omitting any egg and using the 1 cup of milk.
  • Pour meat mixture into casserole, top with muffin mix.
  • Bake in 400 degree oven 20-25 minutes, or until muffin mix is cooked through (mine always takes 25 mins.).
  • Sprinkle cheese on top and bake for another 5 minutes until cheese is melted.

Nutrition Facts : Calories 806.8, Fat 38.2, SaturatedFat 15.7, Cholesterol 131, Sodium 1816.5, Carbohydrate 69.3, Fiber 11.4, Sugar 16, Protein 46.1

TAMALE PIE



Tamale Pie image

To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift in the conversations about the approaching holidays. The traditional complaints -- "Aaugh! My mother-in-law's cooking!" -- have been updated: "She's asked everybody to bring something. Well, at least there'll be one thing we can eat."

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 17

1 pound plus 1 tablespoon unsalted butter
4 17-ounce cans corn niblets, drained if necessary
1/2 cup flour
1 1/2 cups cornmeal
3 cups whole milk
3 eggs
3/4 cup minced onion
1 medium-size red bell pepper, cored, seeded and chopped
1 tablespoon corn oil
1 1/2 pounds ground beef
1 cup crushed tomatoes
1 16-ounce can pinto beans, drained
Tabasco sauce
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 400 degrees. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
  • Puree corn and set aside. In a large heavy-bottomed pan, melt the pound of butter over medium heat. Add flour and cornmeal and stir until smooth. Using a wire whisk, beat in milk and eggs. Add corn puree and cook for 5 minutes, until thick.
  • Pour two-thirds of the corn mixture into the prepared pan. Put in oven and bake until the top is brown and set, about 45 minutes.
  • Meanwhile, in a skillet, saute onion and pepper in the oil until soft. Add the beef and cook until brown, about 5 minutes. Drain excess oil from skillet. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt. Cook, stirring, for about 5 minutes and remove from heat.
  • Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture. Using a spatula, spread remaining uncooked cornmeal mixture over the meat. Return to oven and bake until the top is light brown and set, about 30 minutes. Remove from oven and let rest about 15 minutes before cutting. Casserole can be stored, covered, in the refrigerator for a week. Reheat for 15 minutes in a 350-degree oven before serving.

Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 28 grams, Carbohydrate 86 grams, Fat 75 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 39 grams, Sodium 1202 milligrams, Sugar 14 grams, TransFat 3 grams

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From fivehearthome.com


RECIPES > BEEF > HOW TO MAKE COWBOY HOT TAMALE PIE
Mom's Tamale Pie Recipe Mom's Tamale Pie Recipe Meat mixture-1 tablespoon oil-1 small onion, diced-1 jalapeno, minced-2 cloves garlic, minced-7ozcan diced green chilies (use half for meat mixture and reserve half for cornbread)-salt and pepper to taste-2 tablespoons Guajillo chili powder-2 Tablespoons flour - lb ground beef-1 packet taco seasoning
From mobirecipe.com


TAMALE PIE RECIPE - DINNER AT THE ZOO
2020-06-17 Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper to taste. Cook the ground beef for 4-5 minutes. Add the onion and cook for another 4 minutes or until the onion has softened and the meat is cooked through. Add the garlic and cook for an additional 30 seconds.
From dinneratthezoo.com


SIMPLE TAMALE RECIPE - THERESCIPES.INFO
Easy Tamales - Creme de la Crumb: Simple & Tasty Recipes great www.lecremedelacrumb.com. Make Easy Tamales this week right in your own kitchen - they're so much simpler than you'd think! Fill them with pork, veggies, chicken, or cheese and top with your favorite toppings! This post is in partnership with Kroger - all opinions are my own.
From therecipes.info


HOT TAMALE PIE RECIPE | MYRECIPES
Ingredient Checklist. 2 pounds ground chuck ; 1 large onion, chopped ; 2 cloves garlic, minced ; 2 (6-ounce) cans tomato paste ; 1 ½ cups water
From myrecipes.com


TAMALE PIE RECIPE WITH CHEESE CORNMEAL TOPPING
2021-06-11 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.
From thespruceeats.com


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