Ww Core Fiesta Tamale Pie In A Pan Recipes

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TAMALE PIE FOR TWO (WW CORE)



Tamale Pie for Two (Ww Core) image

I love tamale pie but as a solo chef rarely make it. Found this recipe to be the perfect solution and it will easily double for larger families. The tamale topping on this is light and fluffy and complements the hearty beef filling underneath.

Provided by justcallmetoni

Categories     Savory Pies

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12

5 ounces extra lean ground beef
1/4 cup onion, small dice
2 tablespoons green peppers, small dice
1 small garlic clove, minced
1/2 cup diced tomato, canned with juice
1/2 cup frozen corn
1 teaspoon chili powder
3 tablespoons yellow cornmeal (divided)
1 pinch salt
1/2 cup nonfat milk or 1/2 cup low-fat milk
1 egg white
2 tablespoons soy cheddar cheese (optional) or 2 tablespoons cheddar cheese, shredded (optional)

Steps:

  • Pre-heat oven to 350 degrees.
  • In a non stick skillet, brown the ground beef and break it apart using a spoon. Add the onions and green peppers and garlic. Once the meat is cooked, drain off any excess fat. Alternately, transfer the contents of the pan to a plate lined with two paper towels, wipe skillet and return beef to pan.
  • After draining excess fat using either method, add the tomatoes, corn, chili powder and 1/2 tablespoon of cornmeal. 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 thickened. 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 cornmeal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
  • Top the casserole filling with the cornmeal mush.
  • Bake for 25 to 30 minutes the top should be puffed and lightly browned.

Nutrition Facts : Calories 237.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 44.6, Sodium 344.1, Carbohydrate 28.2, Fiber 3.7, Sugar 6.9, Protein 22.1

ONE-PAN TAMALE PIE



One-Pan Tamale Pie image

This quick and easy one-pan recipe is a huge hit at potlucks and of course my family. It reheats beautifully.

Provided by Sandy Scott

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package sweet cornbread mix (such as Martha White®)
½ cup milk
1 egg
2 pounds extra-lean ground beef
1 small onion, diced
1 jalapeno pepper, minced, or more to taste
1 (8 ounce) can enchilada sauce
1 cup chunky salsa
1 cup frozen corn
¼ teaspoon ground chipotle pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cornbread mix, milk, and egg together in a bowl until smooth.
  • Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
  • Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 44.7 g, Cholesterol 140.1 mg, Fat 26.6 g, Fiber 3 g, Protein 34.4 g, SaturatedFat 9.4 g, Sodium 966.5 mg, Sugar 3 g

CORE TAMALE PIE



Core Tamale Pie image

A fantastic easy casserole for anyone, but particularly those on the Weight Watchers Core® plan.

Provided by MaRaFaYe

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
2 1/4 cups cold water
1 chicken bouillon cube
1 lb lean ground turkey
1 onion, chopped
1 green pepper, chopped
4 teaspoons chili powder
4 garlic cloves
1 teaspoon salt
1 dash pepper
1 (6 ounce) can tomato paste
14 1/2 ounces Ro-Tel tomatoes
1 cup whole kernel corn
14 1/2 ounces dark red kidney beans, rinsed
2 cups low-fat cheese

Steps:

  • Preheat oven to 350*. Spray a 9 x 13" casserole pan with Pam.
  • Bring 2-1/4 cups water plus bouillon cube to a boil.
  • Stir in polenta, and whisk until fairly thick and most lumps are gone (just a few minutes). Spread into bottom of casserole pan and set aside.
  • Brown beef, onion, and green pepper.
  • Add chili powder, garlic, salt and pepper, and mix well. Add tomato paste, Ro-Tel, corn (with juice; do not drain), and kidney beans.
  • Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350*.

Nutrition Facts : Calories 319.2, Fat 8.1, SaturatedFat 2.8, Cholesterol 46.1, Sodium 1118.2, Carbohydrate 37, Fiber 7.2, Sugar 4.7, Protein 27.3

CHICKEN TAMALE PIE FOR 2 (WW CORE)



Chicken Tamale Pie for 2 (Ww Core) image

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

cooking spray
1/4 cup onion, small dice
2 tablespoons green peppers or 2 tablespoons red peppers, small dice
1 small garlic clove, minced
1 tablespoon fat free chicken broth
3 ounces cooked boneless skinless chicken breasts (comes to a loose 3/4 cup) or 3 ounces cooked boneless skinless chicken thighs, shredded or diced small (comes to a loose 3/4 cup)
1/4 cup fat free chicken broth
1 teaspoon chili powder
1/4 teaspoon cumin
1/3 cup red beans or 1/3 cup kidney bean, rinsed and drained
1/2 cup canned diced tomato, measure with juice
1/2 cup frozen corn
3 tablespoons yellow cornmeal (divided)
1 pinch salt
1/2 cup nonfat milk or 1/2 cup low-fat milk
1 egg white
2 tablespoons soy cheddar cheese (optional) or 2 tablespoons cheddar cheese, shredded (optional)

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

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g

FIESTA TAMALES



Fiesta Tamales image

I love tamales, but I don't like spending days making them, so I've come up with a simple and delicious tamale recipe. When you taste my flavorful tamales, you will be surprised how great they truly are!-Donna Wilkinson, Lakeside, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 dozen.

Number Of Ingredients 23

DOUGH:
4-3/4 cups masa harina
2-3/4 cups reduced-sodium chicken broth
1-1/4 cups salsa
3/4 cup canola oil
3/4 cup frozen corn, thawed
5 green onions, sliced
2 envelopes Goya sazon with coriander and annatto
1-1/4 teaspoons salt
48 dried corn husks
CHICKEN FILLING:
1 small onion, chopped
1 tablespoon canola oil
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups shredded rotisserie chicken
1 can (14-1/2 ounces) reduced-sodium chicken broth
VEGETABLE FILLING:
1-1/2 cups sliced ripe olives
1-1/2 cups (6 ounces) pepper Jack cheese
3/4 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazón seasoning and salt; beat until well blended. Cover and refrigerate overnight., Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours., Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally., For vegetable tamales, drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges. Sprinkle olives and cheeses down the center., Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale., Line a large steamer basket with four corn husks. Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket., Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan. Remove husks before eating.

Nutrition Facts : Calories 571 calories, Fat 37g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 1227mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 6g fiber), Protein 19g protein.

FIESTA TAMALE PIE / WEIGHT WATCHERS



Fiesta Tamale Pie / Weight Watchers image

weight watchers 5 points for a large serving sweet and spicy mix made w/turkey to keep the fat down

Provided by philip collins

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons sliced jalapeno peppers
1 (7 ounce) package sweet corn cake mix
1 cup sharp cheddar cheese
1 cup salsa

Steps:

  • heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
  • prepare corn mix and pour into greased 9" pie plate.
  • spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
  • remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

Nutrition Facts : Calories 220.1, Fat 9.8, SaturatedFat 4.9, Cholesterol 49.6, Sodium 412.8, Carbohydrate 17.1, Fiber 5.6, Sugar 2.4, Protein 16.7

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