Upside Down Tamale Pie Recipes

SPEEDY TAMALE PIE

Steps:

• Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
• In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

UPSIDE DOWN TAMALE PIE

Steps:

• Preheat oven to 400 degrees.
• Prepare the corn bread. Mix the corn muffin mix, egg, sour cream, corn, and diced chiles. Pour into a greased, 12" cast iron skillet. Put in the oven and bake for 20 minutes, until the top is lightly browned.
• While the cornbread is cooking, cook the chopped onion and ground beef in a skillet until the beef is brown. Drain off the fat.
• Add the cumin, chili powder, garlic powder, salt, red pepper flakes, and water to the ground beef, and simmer until the water is mostly gone. Add the cheese sauce and mix to combine.
• Remove the cornbread from the oven and let it cool for a few minutes. Carefully spread the ground beef on top of the cornbread, then top with the cheddar cheese. Cover with aluminum foil and return to the oven for 20 minutes. After 20 minutes, remove the foil and bake for another five minutes, uncovered.

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 PIE

Steps:

• Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
• Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish.
• Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
• Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more.

TAMALE PIE

Steps:

• In a skillet, brown ground beef; drain. Add tomatoes, onion and spices. Simmer, uncovered, for 20 minutes. , Arrange 5 tortillas in the bottom of a 13x9-in. baking dish, tearing tortillas as needed. Cover with half of the meat mixture, then half of the cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.

UPSIDE-DOWN MEAT PIE

Steps:

• In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.

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.

UPSIDE DOWN BEEF TAMALE PIE

Steps:

• 1. Chop the onion 2. Chop the bell pepper. 3. Brown the ground beef in a deep frying pan over medium heat, then drain the fat. Reduce the heat to low, add the remaining filling ingredients, and simmer 20 minutes. 4. While the filling mixture simmers, prepare the topping. Bring the milk, butter, and salt to a boil in a pot over medium-high heat. Gradually add the cornmeal, stirring constantly until the mixture thickens. Remove from the heat and let cool for 10 minutes. 5. Transfer the cooled cornmeal to a medium- size bowl. Add the eggs and cheddar cheese, and stir until well combined. 6. Spread the ground beef mixture evenly in the bottom of an oiled 13x9 inch baking pan. Spread the topping over the filling in an even layer. 7. Bake in a preheated 375°F oven for 25 minutes or until the topping forms a golden brown crust. Let the "pie" sit a few minutes before cutting into squares and serving. (Use a spatula to remove the squares from the pan.)

PORK TINGA TAMALE PIE

Steps:

• The filling: position oven rack to the middle position; preheat oven to 450°.
• Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
• Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
• Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
• Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
• Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
• Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
• Stir in the tomatoes, broth, and sugar; bring to a simmer.
• Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
• Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
• The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
• In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
• Smooth the filling into an even layer in the skillet.
• Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
• Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
• Let the pie cool for 10 minutes before serving.