Lunchroom Tamale Pie Recipes

OLD-SCHOOL TAMALE PIE

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.

TAMALE PIE

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.

TAMALE PIE

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.

NOT-SO-CORNY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
• Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
• Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

CALIFORNIA TAMALE PIE

Steps:

• In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.

LUNCHROOM TAMALE PIE

Steps:

• Brown ground chuck.
• Add onion, bell pepper, and cook until tender.
• Add chili powder, black pepper, garlic powder, 1 teaspoons.
• salt and tomatoes.
• Simmer for 10 minutes and keep warm.
• Mix cornmeal with cold water.
• Add boiling water and cook about 10 minutes, or until thick.
• Add 1 teaspoons salt, stir well.
• Spray a 9 x 13-inch casserole dish with cooking spray.
• Use 2/3 of cornmeal mixture on bottom& sides of casserole dish.
• Pour meat mixture into casserole dish.
• Spread the remaining 1/3 of cornmeal mixture over meat mixture.
• Dot with margarine.
• Bake at 375°F for 40 minutes.

TAMALE PIE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Heat the oil in a 12-inch deep skillet over medium heat (cast iron, stainless steel, or oven-safe nonstick). Once hot, add the ground turkey and onion. Sauté, breaking up the turkey, for 3 to 4 minutes, or until the turkey is mostly cooked and the onion is turning translucent.
• Add the bell pepper and garlic and sauté for 2 to 3 more minutes.
• Add the chili powder, cumin, and salt and stir to completely combine.
• Add the black beans, diced tomatoes, tomato sauce, chiles, and corn. Stir and cook just until bubbly.
• Taste for seasoning. Turn off the heat and set aside while you make the topping.
• In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Whisk together to combine.
• Add the chicken broth and use an electric mixer to beat for 2 to 3 minutes, until fluffy. Alternatively, beat with a wooden spoon.
• Add the melted butter and egg and beat for 2 more minutes until well combined. The mixture should resemble creamy mashed potatoes-if it is too stiff, add another splash or two of broth. Add 1/2 cup shredded cheese and mix just to combine.
• Spread the cooked filling out in the skillet into an even layer. Top with 1 cup of cheddar cheese.
• Top with large dollops of the masa topping, then use a rubber spatula to gently spread into an even layer, spreading almost to the edge.
• Bake, uncovered, for about 30 to 45 minutes, or until the filling is very bubbly, the topping is pale golden brown, and a toothpick inserted in the center of the masa comes out clean. Let cool for 5 to 10 minutes before serving.

TAMALE PIE

Steps:

• Brown ground beef or turkey and drain fat.
• Stir in chili seasoning mix, tomato sauce and beans.
• Pour into a 2-quart casserole.
• Prepare corn muffin mix according to package directions.
• Spread batter over chili.
• Bake in 350 degree oven 35-40 minutes or until center is firm.
• Top with 1/2 cup cheddar cheese.
• Bake 5 minutes or until cheese melts.

TEXAS TAMALE PIE

Steps:

• Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. , Bake, uncovered, at 350° for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.