Not Your Average Tamale Pie Recipes

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NOT-SO-CORNY TAMALE PIE



Not-So-Corny Tamale Pie image

Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.

Provided by KARENINCOLORADO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons vegetable oil, or as needed
1 small onion, chopped
1 ½ pounds ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup shredded Mexican cheese blend
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
⅔ cup milk
2 eggs

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.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 58.2 g, Cholesterol 109.9 mg, Fat 25 g, Fiber 6.4 g, Protein 28.4 g, SaturatedFat 9.2 g, Sodium 1611.4 mg, Sugar 7.9 g

TAMALE PIE



Tamale Pie image

This Southwestern casserole is inspired by tamales but takes a fraction of the effort. A chili-like filling is topped with masa cornbread and baked.

Provided by Laurel Randolph

Categories     Dinner     Entree

Time 1h10m

Number Of Ingredients 24

For the Filling:
2 teaspoons olive oil
1 pound lean ground turkey
1 yellow onion
1 bell pepper
2 large garlic cloves
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 can diced tomatoes
1 can black beans
4 ounces green chiles
1 cup frozen corn
3/4 cup shredded cheddar cheese
For the Topping:
2 cups masa harina flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 cups low-sodium chicken broth
1/2 cup unsalted butter
1 large egg
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 551 kcal, Carbohydrate 47 g, Cholesterol 134 mg, Fiber 8 g, Protein 30 g, SaturatedFat 14 g, Sodium 1065 mg, Sugar 6 g, Fat 29 g, UnsaturatedFat 0 g

NOT YOUR AVERAGE TAMALE PIE



Not Your Average Tamale Pie image

Tamales are a huge part of the Christmas celebration and tradition in the Rio Grande Valley, where Sandy was born and raised. As such, the holiday season simply wouldn't be complete without eating copious amounts of tamales. Tamales are fun to make, but very time-consuming, so many people simply purchase them from a local restaurant. We go to Delia's in Edinburg, Texas. Around Christmastime, they make about 25,000 tamales and become so busy that the doors are closed to regular customers and the police are dispatched to direct traffic. If your order isn't in at least two weeks prior to Christmas, then you're out of luck! Our spin on the tamale is a casserole that saves you both calories and countless hours of preparation.

Yield makes 6 to 8 servings

Number Of Ingredients 11

Cooking spray
1 pound lean ground turkey
1 medium onion, chopped
1 poblano pepper, roasted, seeded, and chopped
Salt and freshly ground black pepper
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14-ounce) can diced tomatoes, drained
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1 (8 1/2-ounce) package cornbread mix, such as Jiffy muffin mix

Steps:

  • Preheat the oven to 400°F. Coat a 9 x 13-inch casserole dish with cooking spray.
  • Coat a large sauté pan with cooking spray and set it over medium-high heat. Add the turkey, onion, and poblano pepper and season with salt and pepper. Cook until the meat is browned throughout, about 7 minutes; drain well. Return the mixture to the pan and add the corn, tomatoes, cumin, chili powder, and garlic powder. Bring the mixture to a simmer and cook for 10 minutes. Pour the mixture into the prepared casserole dish.
  • Prepare the cornbread mix according to the package instructions. Pour the mixture over the top of the casserole. Bake for 20 to 25 minutes or until the topping is cooked and golden brown.

GRANDMA NEVILLE'S TAMALE PIE



Grandma Neville's Tamale Pie image

Make and share this Grandma Neville's Tamale Pie recipe from Food.com.

Provided by Sisty Gin

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 clove garlic, chopped
1 bell pepper, chopped
1/2 teaspoon salt
1 lb ground beef
1 can tomatoes, chopped
1 can whole corn, and liquid
1 can ripe pitted olive, whole
1 can ripe pitted olive, chopped
1 can mushroom, chopped
1 1/2 teaspoons chili powder
2 eggs
1/2 teaspoon salt
1 cup milk
1 cup cornmeal

Steps:

  • Brown ground beef with the onion, garlic, bell pepper, pepper, and salt.
  • Add the remaining ingredients to ground beef mixture.
  • Put in baking pan.
  • Bake 325-350 degrees for one hour.

Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 10.3, Cholesterol 191.4, Sodium 1533.6, Carbohydrate 41, Fiber 7.5, Sugar 4.8, Protein 31.7

MEATLESS TAMALE PIE



Meatless Tamale Pie image

This is a recipe I like to make when we're out of meat, or just for something different as a main dish. I also serve this as a side dish with barbequed meat.

Provided by Recipe Junkie

Categories     Beginner Cook

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 eggs
1 1/4 cups milk
2 cups whole kernel corn
1/2 cup fine chopped green pepper
1 chopped onion
1 cup chopped tomato
1 (4 ounce) can sliced olives
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1 (4 ounce) jar pimientos
1 cup yellow cornmeal
1/2 cup melted butter

Steps:

  • Beat eggs and add all other ingredients.
  • Pour into casserole and bake at 350 for 1 hour or until firm.

Nutrition Facts : Calories 354.3, Fat 22.5, SaturatedFat 11.9, Cholesterol 118.3, Sodium 909.2, Carbohydrate 34.3, Fiber 4.5, Sugar 4, Protein 8

MEATLESS TAMALE PIE



Meatless Tamale Pie image

Yield Serves 8

Number Of Ingredients 19

1 pound poblano chilies
2 tablespoons olive oil
4 1/2 cups frozen corn kernels
1 to 2 jalapeño chilies, seeded, finely chopped
2 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice, drained, 3/4 cup juice reserved
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
12-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
7 cups water
1 1/2 teaspoons salt
2 cups yellow cornmeal
1 cup plain yogurt
2 tomatoes, sliced
Fresh cilantro sprigs

Steps:

  • Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop chilies.
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes. Add jalapeño chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.
  • Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Set aside. Mix cheeses in medium bowl.
  • Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes. Remove from heat and mix in yogurt.
  • Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole.
  • Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
  • Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.

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

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