Southwest Tamale Tart Recipes

SOUTHWEST TAMALE TART (COOKING FOR 2)

Steps:

• Heat oven to 350°F. Spray cooking sheet with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
• Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.

SOUTHWEST TAMALE TART

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

TAMALE TART WITH ROASTED GARLIC CUSTARD AND GULF CRABMEAT

Steps:

• For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
• For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
• In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
• Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
• Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
• For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.

SOUTHWEST TAMALE TART

Steps:

• 1. Heat oven to 350°. Grease springform pan, 9 x 3 inches.2. Mix Bisquick, cornmeal, 1 cup of the cheese and the chilies. Stir in broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/2 cup cheese.3. Bake 35 minutes. Loosen side of tart from pan remove side of pan. Arrange tomatoes around edge of tart. Cut tart into wedges. Serve with salsa and sour cream.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Pat cornmeal mixture evenly in bottom and 1 inch up side of pan. Bake 40 minutes.NUTRITION FACTS: 1 Serving: Calories 255 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 770mg Carbohydrate 44g (Dietary Fiber 6g) Protein 17g % DAILY VALUE: Vitamin A 6% Vitamin C 16% Calcium 18% Iron 18% DIET EXCHANGES: 2 Starch 1 Very Lean Meat 3 VegetableFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOUTHWEST TAMALE PIE

Steps:

• In a large skillet, cook beef and onion until beef is no longer pink; drain.
• Measure 1/2 cup green chile sauce sauce; set aside.
• Add remaining sauce to ground beef. Stir in taco seasoning and water. Bring to a boil.
• Stir in corn and olives. Spoon into a greased deep dish pie plate or a 1.5 quart casserole dish. Sprinkle with 1 cup of cheese.
• In a bowl, combine corn bread mix, egg and the reserved chile sauce; mix well.
• Spoon over cheese layer.
• Bake 400 degrees for 25 minute or until corn bread is done.
• Sprinkle with remaining cheese. (I use extra cheese for the top).

SOUTHWEST BREAKFAST TART

Steps:

• In a large skillet, cook the sausage, jalapeno and onion over medium heat until meat is no longer pink; drain. Stir in chilies., Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Sprinkle 1/2 cup cheese over crust; top with sausage mixture., In a large bowl, whisk the eggs, cream, salt and pepper. Pour over sausage mixture. Sprinkle with red and green peppers and 1/2 cup cheese., Bake at 350° for 25-30 minutes or until eggs are set and a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before cutting. Serve with toppings of your choice. Freeze option: Before adding reserved cheese and toppings, securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Top with cheese and toppings as directed.

EASY TAMALE PIE

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.