Beef Tamale Pie Food

BEEF TAMALE PIE

Steps:

• Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over high. Add beef and onion; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, beans, chili sauce, ¼ cup water, chili powder, salt, and 1 finely chopped and seeded jalapeño. Bring to a boil, and remove from heat. Sprinkle top with 1 cup of the cheese.
• Whisk together corn muffin mix, milk, egg, and remaining ½ cup cheese. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Thinly slice remaining jalapeño; sprinkle slices over top of batter.
• Bake in preheated oven until cornbread is golden brown, 18 to 22 minutes.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.

BEEF TAMALE PIE

Steps:

• Beef:.
• Season beef with garlic, salt, and pepper. Pan sear until brown on both sides. Pour mojo sauce over the top, add onion, and crushed garlic, Place in a crock pot at 300F for 6 hours or until meat is falling apart. When done set aside to cool and reserve the stock from the crock pot. When cooled, chop meat finely or shred.
• Tamale Dough:.
• Mix all ingedients together until a soft dough is formed. Split the dough into 2 balls. Roll out into a round shape that will fit nicely in a tart pan or pie plate. Spray bottom of dish with cooking spray, then place dough in the bottom and press lightly so that it fits nicely in the bottom. Add shredded beef and cooked onions to the bottom so that the dough is covered. Roll out the top dough and place over the top of the beef so that you have a top and bottom crust. Bake in a 375F oven for approximately 35 minutes until dough is done. Top with shredded cheddar cheese and return to oven until cheese is melted. Meanwhile heat enchilada sauce in a pot on the stove or in the microwave until heated through.
• Serve with heated enchilada sauce and sour cream on the side.

BEEF AND PORK TAMALE PIE

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
• The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
• Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

BEEF TAMALE PIE

Steps:

• Preheat oven to 350 degrees.
• Grease 9 or 10 inch spring form pan.
• In medium saucepan, combine broth, corn meal, garlic powder, paprika and olive oil.
• Bring to a boil over medium high heat, stirring constantly.
• Reduce heat to low, simmer until very thick, stirring constantly.
• Spoon into prepared pan.
• With back of spoon, press mixture up sides of pan to form a 1 1/2 inch rim.
• Set aside.
• Brown ground beef and onion together, drain.
• Reserve 1 cup of meat mixture for topping.
• Add 1/2 cup salsa, chili powder, cumin and red pepper.
• Simmer uncovered 5 minutes, stirring occasionally.
• Remove from heat, stir in 1 1/2 cups cheese.
• Spoon evenly into prepared crust.
• Top with remaining 1/2 cup salsa, olives, 1/2 cup cheese and 1 cup meat mixture.
• Sprinkle with oregano.
• Bake 45 to 50 minutes.
• Let stand 15 minutes before serving.

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.

CROCK POT BEEF TAMALE PIE

Steps:

• In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
• Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
• Pour into a 4-5 quart crock pot.
• In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
• Next, add cheese and chiles, including the liquid from the chile can.
• Spoon over beef in crock pot.
• Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.

TAMALE PIE

Steps:

• Preheat oven to 375 degrees.
• Fry hamburger and drain.
• Add the onions, green pepper and garlic; cook until onions are golden.
• Add tomatoes, corn,olives, salt and pepper, and chili powder; stir and add corn meal.
• Pour this all in a 13x9-inch pan.
• In a sauce pan pour in 2 cups milk, 1 teaspoon salt, 2 tablespoons butter and 1 cup of corn meal.
• Stir until thick (it thickens fast).
• Pour mixture on top of the hamburger mixture. If you desire, sprinkle cheddar cheese on top.
• Bake until golden, about 45 minutes to 1 hour.

BEEF MOLE TAMALE PIE

Steps:

• Preheat oven to 400 degrees F.
• Spray 11"x7" baking dish with nontick cooking spray.
• Brown beef with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 tsp salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally.
• Remove from heat; stir in cheese and cilantro.
• Spread into prepared dish.
• Combine flour, cornmeal, sugar, baking powder and remaining 1/2 tsp salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistend.
• Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
• Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes or until topping is light brown and filling is bubbly.
• Let stand 5 minutes before serving.
• Garnish with cilantro, chile pepper and sour cream.

BEEF AND BEAN TAMALE PIE

Steps:

• In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
• In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
• Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.

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.