Tamale Pot Pie Recipes

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.

TAMALE POT PIE

Steps:

• Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
• In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
• Bake uncovered about 25 minutes or until crust is light brown.

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:

• 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:

• Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
• Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
• Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
• Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before 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.

EASY TAMALE PIE

Steps:

• Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.

TAMALE PIE FOR THE CROCK POT

Steps:

• Preheat crock pot to high.
• In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
• Put meat in slow cooker reserving 1 T. of the liquid from the pan.
• Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
• To make the topping:.
• Mix dry ingredients together in a large bowl.
• Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
• Fold in cheese and green chilies.
• spread over meat mixture in the crock pot.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Topping will rise and get crusty and the meat will be bubbly and hot.
• Serve with a green salad for an easy meal.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

PORK TAMALE POT PIE WITH CORNBREAD CRUST

Steps:

• Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
• Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
• Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
• Spoon mixture into shallow 2 ½ quart casserole.
• (may be made 1 day in advance).
• Preheat oven to 400°F.
• Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
• Stir in the cumin, salt, chili powder and pepper.
• Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
• Cover and cook on low for 6-8 hours or until heated through.
• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
• Sprinkle with cheese; cover and let stand for 5 minutes before serving.