TAMALE PIE
A flavorful Mexican-inspired ground beef and vegetable casserole is nestled under a crunchy-tender cornbread topping.
Provided by Katie Workman
Categories Main Course
Time 1h
Number Of Ingredients 25
Steps:
- Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
- Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
- Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
- While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
- If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
- Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Nutrition Facts : Calories 570 kcal, Carbohydrate 32 g, Protein 29 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 945 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
MOM'S TAMALE PIE
I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it! -Waldine Guillott, DeQuincy, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 725mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
OLD-SCHOOL TAMALE PIE
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
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
MOM'S TAMALE PIE
From Albers Corn Meal carton 1960's, plus 4 new ingredients marked "optional". A true steamed corn mush with chili powder, no eggs. Important: Use California chili powder (instead of New Mexico) for a milder flavor. I actually use only one pound ground beef. Family Note: This is Mom-Mom's recipe exactly, except the "optional" ingredients.
Provided by laurenpie
Categories One Dish Meal
Time 1h10m
Yield 12 12 oz servings, 12 serving(s)
Number Of Ingredients 17
Steps:
- FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
- Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
- CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
- Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
- Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.
GRANDMA'S TAMALE PIE
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
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
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