Tamale Pie With Cornmeal Cheese Crust Recipes

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
• Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
• Pour off excess fat.
• Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
• Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
• Add sliced olives to beef mixture and stir to blend thoroughly.
• Pour beef mixture into prepared baking dish. Set aside while you make topping.
• In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
• Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
• Pour topping over ground beef mixture and spread evenly to edges of casserole.
• Bake for 20 to 25 minutes.

TAMALE PIE WITH CHEDDAR & CORNMEAL CRUST

Steps:

• Grease 13x9x2 baking dish.
• In a large skillet heat oil add the peppers and onions saute for 5 minutes.
• Add beef to pan mixing to crumble cooking about about 5 minutes.
• Stir in remaining ingredients plus 1/4 cup beer.
• Put into prepared pan and set aside.
• In a large bowl combine all dry ingredients, stir to mix well.
• In an other bowl, whisk yogurt,eggs,and oil to blend.
• Stir in 3/4 cup cheese, scallions and jalapeño.
• Pour yogurt mixture over the cornmeal mixture and stir just till blended.
• Top the filling with crust mixture.
• Sprinkle remaining cheese on top and bake for 30 minutes.

TAMALE PIE WITH CORNMEAL CHEESE CRUST

Steps:

• Heat oven to 350°F.
• Combine cornmeal and sugar; stir in 1-cup cheese, milk, eggs and oil. Stir just until moistened.
• Press mixture on bottom and up sides of 9"pie plate sprayed with non stick cooking spray.
• In a 10"skillet, cook ground turkey, green peppers, onion, garlic and jalapeños over medium high heat until turkey is no longer pink.
• Drain. Stir in tomato sauce, corn, chili powder, cumin and cayenne.
• Spoon turkey mixture into cornmeal crust.
• Bake at 350 F, 30 to 35 minutes.
• Remove from oven; sprinkle with 1-cup cheese.
• Return to oven and bake until cheese melts.
• Let stand 5 minutes before serving.
• Serve with sour cream and salsa if desired.

POLENTA TAMALE PIE

Steps:

• Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
• Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
• Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.

NOT-SO-CORNY TAMALE PIE

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.

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

TAMALE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook meat, onion and garlic until done. Drain fat.
• Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
• Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.

TAMALE PIE WITH FRESH TOMATO AND CORN

Steps:

• Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
• Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
• Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
• Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.