TAMALE PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
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.
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
IRON SKILLET TAMALE PIE
Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe #254874 to make your own.
Provided by Galley Wench
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large ski8llet, combine ground chuck, onion, and bell pepper.
- Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
- Drain well.
- Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
- Bring to a boil over medium heat.
- Reduce heat and simmer 20 minutes, stirring frequently.
- Stir in cheese. Set aside.
- Preheat oven to 350 degree F.
- Lightly grease a 10-inch cast-iron skillet.
- In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
- Stir in sugar and chili powder.
- Pour one-third of batter into skillet.
- Bake 10 minutes.
- Spoon meat mixture evenly over cornbread layer.
- Spoon remaining cornmeal batter evenly over meat mixture.
- Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
- Allow to set for about 10 mnutes before cutting into wedges.
Nutrition Facts : Calories 489.5, Fat 29.5, SaturatedFat 9.2, Cholesterol 115.2, Sodium 1104.2, Carbohydrate 35.7, Fiber 3.9, Sugar 4.6, Protein 22.5
TAMALE SKILLET PIE
Make and share this Tamale Skillet Pie recipe from Food.com.
Provided by Food.com
Categories Mexican
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Place a large (11-12") cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
- In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it's okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
- Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.
SKILLET TAMALE PIE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
- Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
- Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.
SKILLET BEEF TAMALES
I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
ONE-PAN TAMALE PIE
This quick and easy one-pan recipe is a huge hit at potlucks and of course my family. It reheats beautifully.
Provided by Sandy Scott
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cornbread mix, milk, and egg together in a bowl until smooth.
- Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
- Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 44.7 g, Cholesterol 140.1 mg, Fat 26.6 g, Fiber 3 g, Protein 34.4 g, SaturatedFat 9.4 g, Sodium 966.5 mg, Sugar 3 g
30-MINUTE SKILLET TAMALE PIE RECIPE - (4.4/5)
Provided by RealFoodGirl
Number Of Ingredients 17
Steps:
- While the filling is cooking, finely chop the cilantro and mix the cornbread batter. Heat oven to 450 degrees. Heat the oil/butter in a 10-inch skillet (stainless or cast iron) over medium heat. Once melted add the onions and cook for 5 minutes, adding a TB of water if they start to brown too quickly. Add the chili powder, cumin, oregano and garlic to the onions. Stir and cook until fragrant, about 60 seconds. Add the ground beef and with a wooden spoon, break it into pieces. Add 1/4 tsp. salt and 1/8 tsp, black pepper. Brown/cook the beef for 2-3 minutes, then add the black beans, corn, and diced tomatoes. Stir to combine. If you still have quite a bit of chili powder and cumin stuck to the bottom of your pan, pour in 1/4-1/2 cup of water to deglaze the pan. Cook the mixture over low heat to allow the added liquid to reduce. Next, step away to prep the cilantro and cornbread mixture. Return to the beef mixture and taste to check seasoning levels. You'll need to add around another 1/4 to 1/3 tsp of additional salt and a little more pepper. This dish should be well seasoned. Once the mixture is fully cooked, remove from heat and add the cheese and cilantro. Stir to combine. Taste and add more salt and pepper. ANY TIME you add fat (which cheese is a fat) you dull the level of seasoning you had prior to that fatty ingredient. This is why it's important to taste EACH step while cooking and season in layers. Spoon the cornbread batter over the mixture and gently spread into an even layer getting it all the way to the edges of the pan. Bake until the cornbread is cooked through in the center, about 10-15 minutes. Serve with sour cream and a big salad.
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SKILLET TAMALE PIE RECIPE | LAURA FUENTES
From laurafuentes.com
Reviews 8Calories 542 per servingEstimated Reading Time 4 mins
- In a cast iron skillet or oven-safe skillet, heat oil over medium-high heat. Add the onions, bell pepper, and garlic, and cook, for about 4 minutes until veggies have softened. Add in the ground turkey, chili powder, cumin, 1/2 teaspoon salt and pepper, with a wooden spatula break up the ground turkey and stir with the vegetables as it cooks, for about 5 minutes. Add in the tomatoes and corn, and stir to combine.
- In a medium bowl, combine the cornmeal and water. Pour the cornmeal mixture into the skillet and stir to combine with the meat and veggies. Reduce to the to simmer.
- Meanwhile, prepare the cornmeal topping in a medium saucepan over medium heat, by combining the milk, butter and remaining salt, stirring frequently until it comes to a simmer. Add in the remaining cornmeal and cook, siring, until thickened. Remove the pan from the heat and stir in cheese and eggs.
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