Tamale Pie Pronto Recipes

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.

TAMALE PIE

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

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.

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.

TAMALE PIE

Steps:

• Bring water to a boil in a medium saucepan over high heat. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium, and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter, cover, and keep warm over low heat.
• Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat oil in a large skillet over medium-high heat, then add onion, garlic, bell pepper, chile, and a pinch of salt. Cook, stirring often, until onion is light gold and vegetables are tender, 10 to 12 minutes. Add turkey, and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano, and cayenne. Reduce heat to medium, and cook, stirring, until most of the liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives, and season with salt and pepper.
• Spread 1 1/2 cups cornmeal into bottom of prepared dish with a wet spatula. Spread turkey mixture on top, then spread remaining 2 1/2 cups cornmeal on top. Sprinkle with Monterey Jack. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand for 15 minutes. Serve with avocado, tomatoes, cilantro, red onion, and lettuce.

TAMALE PIE

Steps:

• Preheat oven to 375 degrees with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
• Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
• Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes, breaking them up with side of spoon, and simmer mixture until thickened slightly, 5 minutes.
• Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
• Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.