TEX-MEX CHICKEN TAMALE PIE
Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.
Provided by Kathleen Isabell
Categories World Cuisine Recipes Latin American Mexican
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in baking pans and cover with aluminum foil.
- Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
- Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
- Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
- Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
- Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
- Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
- Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g
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.
TEX-MEX CHICKEN TAMALE CASSEROLE
Head south for your next recipe choice to enjoy some sensational flavors. Our Tex-Mex Chicken Tamale Casserole includes pinto beans, green chiles and more!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook chicken in large skillet until done, stirring frequently. Add salsa, beans, chili powder and garlic powder; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Mix muffin mix, mayo, chiles and egg just until blended. Spread half the batter onto bottom of 8-inch square baking dish sprayed with cooking spray; top with chicken mixture, 1/2 cup cheese and remaining batter.
- Bake 20 min. Top with remaining cheese; bake 10 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 9 g, Protein 22 g
CHICKEN TAMALE PIE
A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
- Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1/2 g
EASY CHICKEN TAMALE PIE
All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
TEX-MEX CHICKEN POT PIE
This is a recipe that was dictated to me by a friend during lunch out. Her DH and two teen aged sons love this and it is simple as pie to make, LOL. Very versitile, you can use different cheeses, cooked beef or sauteed veges instead of chicken, and any kind of salsa you like.
Provided by KelBel
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix all ingredients together except pie crusts.
- Line pie plate with first crust, deep dish is best.
- Add chicken mixture.
- Top with second pie crust. Cut slits into top crust.
- Bake for 45-50 minutes, until golden.
- Serve with sour cream and guacamole.
Nutrition Facts : Calories 505.2, Fat 26.6, SaturatedFat 8.9, Cholesterol 18.3, Sodium 670.8, Carbohydrate 52.6, Fiber 9.7, Sugar 1.5, Protein 16.1
TEX-MEX TAMALE PIE
Take a trip to the Southwest with our Tex-Mex Tamale Pie recipe. This savory tamale pie works great topped with lettuce, salsa or sour cream.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cook meat with taco seasoning mix as directed on package.
- Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
- Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1090 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 8 g, Protein 23 g
TEX-MEX CHICKEN TAMALE PIE
Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.
Provided by Kathleen Isabell
Categories Mexican Recipes
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in baking pans and cover with aluminum foil.
- Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
- Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
- Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
- Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
- Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
- Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
- Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g
TEXAS TAMALE PIE
"My aunt shared this great South Texas dish with me," relates Billy Boyd of Houston, Texas. With just four ingredients, the spicy southwestern casserole can be served swiftly...and will undoubtedly disappear quickly. "When I take it to church dinners, there are not leftovers," he says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. , Bake, uncovered, at 350° for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
CHICKEN TAMALE PIE FOR 2 (WW CORE)
After wondering how Recipe #224699 would work with chicken, I began experimenting and came up with this dish. This is serious comfort food with a Tex-Mex twang. Small serving cooking means grabbing bits of leftovers in the fridge, so I've included a couple of ingredient options.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees.
- Prepare a non-stick skillet, with a light coating of cooking spray. Add the onions and green peppers and cook for a minute. Add 1 tablespoon of broth and cook an additional 2 minutes until the vegetables have softened.
- Add the shredded chicken, chili powder, cumin and broth and stir until the broth is heated. Now add the tomatoes, corn, beans and 1/2 tablespoon of corn meal. Bring the mixture to a simmer. Transfer to a one quart casserole.
- Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until you have a thickened mush. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
- In a small bowl beat the egg whites by hand until foamy. Slowly add in the corn meal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
- Top the casserole with the cornmeal mush.
- Place the casserole on a cookie sheet to catch drips and place in the oven. Bake for 25 to 30 minutes the top should be puffed and lightly browned.
Nutrition Facts : Calories 248, Fat 3.2, SaturatedFat 0.8, Cholesterol 37.6, Sodium 524.2, Carbohydrate 34.5, Fiber 5.5, Sugar 7.1, Protein 22.5
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