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.
CALIFORNIA TAMALE PIE
When I serve California Tamale Pie, I know I'll see smiles on the faces of everyone at the table. With this recipe, you'll enjoy the taste and texture of classic tamales, without the time and hassle. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
TAMALE PIE
Steps:
- Make chili:
- Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
- Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
- Make topping:
- Preheat oven to 400°F.
- Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
- Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
- Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.
BEEF AND BEAN TAMALE PIE
Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that's infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
- Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
- Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
TAMALE PIE
Tamale Pie features a zesty, flavorful ground beef filling with a delicious baked topping made of masa. The result is an easy dinner that tastes amazingly like a beef tamale and can easily be made gluten-free!
Provided by Samantha Skaggs
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- With rack in center position, preheat oven to 400°F. Grease a 2.5-quart baking dish (mine was 10.5- by 7.5-inches) or spray with nonstick cooking spray.
- Set a large skillet, sauté pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain grease and season with salt and pepper, to taste. Remove cooked beef to a separate plate or bowl and return the pot to the stove.
- Reduce heat to medium. Add olive oil and minced garlic; stir for 30 seconds or until fragrant. Whisk in flour and stir continuously for 1 minute. Slowly whisk in beef broth and then tomato sauce, followed by chili powder, cumin, coriander, garlic salt, onion powder, dried oregano, and chipotle chile pepper powder (if using), to taste.
- Bring the sauce to a simmer. Reduce to a low simmer, stirring occasionally, and cook for a couple minutes or until thickened. Turn off the heat.
- Stir the cooked ground beef into the sauce as well as the diced green chiles and 1 CUP of the shredded cheese. Transfer the mixture to the prepared baking dish.
- In a medium bowl, whisk together the masa harina, baking powder, and salt. Stir in the melted butter, milk, egg, and the remaining ½-cup of shredded cheese until all ingredients are just combined. The mixture will be extremely thick.
- Dollop the masa mixture over the beef mixture in the baking dish and spread to the edges, covering completely. Bake, uncovered, for 25 to 35 minutes, or until the top is golden brown and tests done with a toothpick inserted in the center. Serve immediately, plain or topped with your favorite garnishes.
Nutrition Facts : Calories 527 kcal, Carbohydrate 38 g, Protein 30 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 124 mg, Sodium 1134 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
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.
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
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
TEXAS TAMALE PIE
"My aunt shared this great South Texas dish with me," relates Billy Boyd of Houston, Texas. With just four ingredients, the spicy southwestern casserole can be served swiftly...and will undoubtedly disappear quickly. "When I take it to church dinners, there are not leftovers," he says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
RANCH TAMALE PIE
This is a spin off of a recipe from Cooking Light. It's a great comfort food fix and you don't totally blow your diet. Instead of making the cornbread, store bought cornbread mixes work great and they are fast.
Provided by DinnerDiva in OK
Categories Savory Pies
Time 38m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 425.
- Sauté onion, garlic, bell pepper, and turkey until turkey has browned.
- Add chili powder, oregano, salt, tomato, beans and ranch packet. Mix together and cook for about three minutes. Pour into casserole dish.
- Mix dry ingredients for topping. Combine egg and buttermilk, stir into dry mix. Fold in cheese and jalapenos.
- Poor cornbread over turkey mixture.
- Bake 18 minute or until topping is golden brown.
Nutrition Facts : Calories 309.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 79.9, Sodium 751.9, Carbohydrate 37.7, Fiber 5.2, Sugar 6.6, Protein 19.7
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