BLACK BEAN TAMALE PIE
Corn bread mix speeds the preparation of this Southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. -Laura Morris, St. Joseph, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.
Nutrition Facts : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
BEAN AND CHEESE TAMALES
Provided by Sandra Lee
Time 1h55m
Yield 8 tamales
Number Of Ingredients 12
Steps:
- Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough.
- To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly. (Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas.)
- In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onions and garlic
- Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.
- Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.
BLACK BEAN TAMALE BAKE
A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet.
Provided by Deborah Norris
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 25.2 g, Cholesterol 29.5 mg, Fat 12.4 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 4.9 g, Sodium 636.6 mg, Sugar 2.4 g
BLACK BEAN AND TAMALE PIE
Make and share this Black Bean and Tamale Pie recipe from Food.com.
Provided by denpan
Categories Savory Pies
Time 55m
Yield 1 pie, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and drain.
- In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
- Let simmer on medium for 10 minutes.
- Pour into a deep dish pie pan.
- Spoon muffin mix over the filling covering evenly.
- Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
- Garnish with Salsa, shredded cheese, sour cream.
Nutrition Facts : Calories 673, Fat 25.1, SaturatedFat 8.7, Cholesterol 78.1, Sodium 1135.5, Carbohydrate 79.3, Fiber 13.7, Sugar 20, Protein 36.5
BLACK BEAN TAMALE PIE
I'm never disappointed when I make something from Jim Fobel's Casseroles. This is a delicious vegetarian dish. If you decide to add meat, add about 2 cups of shredded cooked chicken on top of the beans and use chicken stock in place of the 3 cups of boiling water. Stick with cold water for moistening the cornmeal. You can also use sauteed ground beef with the beans. The key is marinating the black beans in sherry and lemon juice. I must confess I didn't have any yogurt, so I used sour cream instead. Next time I'll add more jalapenos. Yum! Prep time excludes marinating time.
Provided by AmyZoe
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
- Marinate in the refrigerator 2 to 12 hours.
- Drain before using.
- Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
- Add the corn, toss once, then let brown very well, about 5 minutes.
- Toss again and continue browning for a minute or two.
- Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
- Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
- Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
- The recipe may be prepared a day ahead to here.
- Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
- Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
- Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
- Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
- Stir in 1 cup of the yogurt.
- Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
- Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
- Spoon the drained black beans on top and press in lightly.
- Sprinkle 1 1/2 cups of the cheese over the beans.
- Add all of the corn-tomato mixture and spread into an even layer.
- Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
- Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
- Sprinkle with the remaining 1/2 cup cheddar.
- Bake about 1 hour, or until deep golden brown on top.
- Remove from the oven and let stand for atleast 15 minutes before serving.
- Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
- If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Nutrition Facts : Calories 798.2, Fat 20.9, SaturatedFat 9.6, Cholesterol 42, Sodium 1185.7, Carbohydrate 107.7, Fiber 20.8, Sugar 15.6, Protein 33.6
OLD SCHOOL TAMALE PIE WITH THE BEST CORNBREAD TOPPING
Steps:
- Preheat oven to 350°
Nutrition Facts : ServingSize 1 Serving, Calories 971 kcal, Carbohydrate 97 g, Protein 34 g, Fat 49 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 150 mg, Sodium 1923 mg, Fiber 6 g, Sugar 61 g, UnsaturatedFat 21 g
BLACK BEAN TAMALE PIE
One of my picky family's most favorite recipes. It is great for serving a large group if you double or triple the recipe. So easy!
Provided by stephanienichole25
Categories Savory Pies
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, saute onions and green pepper in oil.
- Add ground turkey and continue cooking until turkey is cooked through.
- Remove from heat and stir in beans, tomato sauce and taco seasoning.
- In a med bowl, combine cornmeal, sugar and salt.
- Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
- Grease 9" pie pan and press cornmeal into the bottom and sides.
- Spoon turkey and bean mixture into crust.
- Bake at 350° for about 25 minute.
- Sprinkle with cheese and bake for 3-5 more minute.
- Remove from oven and let stand 5 minute.
Nutrition Facts : Calories 435.7, Fat 21.8, SaturatedFat 7.3, Cholesterol 116.8, Sodium 613.9, Carbohydrate 36.6, Fiber 5.8, Sugar 5.8, Protein 25.1
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4/5 (1)Calories 275 per servingTotal Time 2 hrs 20 mins
- Soak the corn husks: Place the corn husks in a large pot and cover with hot water. Let sit until pliable. Meanwhile, prepare the filling and masa.
- Make the filling: Finely chop 2 serrano peppers (remove the seeds first if you want it less spicy) and 1 large garlic clove, and place both in a small bowl. Dice 1 small yellow onion and coarsely chop 1/2 cup cilantro.
- Heat 2 tablespoons canola oil in a large skillet over medium heat until shimmering. Add the onion and sauté until translucent. Add the serrano and garlic and sauté until the serrano turns bright green. Add the cilantro, 1 1/2 cups cooked black beans, and 1 cup water. Reduce the heat to medium-low and simmer until about half of the water has evaporated, about 10 minutes.
- Remove from the heat. Use a potato masher and mash the bean mixture, keeping some of the beans whole. Taste and season with salt as needed. Cover to keep warm.
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5/5 (3)Servings 6Cuisine MexicanCalories 470 per serving
- Melt butter in 10-inch skillet until sizzling; add onion and green pepper. Cook over medium heat, stirring occasionally, 2-3 minutes or until vegetables are crisply tender. Add turkey; continue cooking, stirring occasionally, 5-7 minutes or until turkey is no longer pink. Stir in beans, salsa, seasoning mix and 1 cup cheese; set aside.
- Combine corn muffin mix, egg and milk in bowl. Stir in corn. Press mixture onto bottom and up sides of prepared pan with lightly greased hands. Spoon bean mixture into cornmeal crust.
- Bake 20-30 minutes or until set. Remove from oven; sprinkle with 1/2 cup cheese. Continue baking 2-5 minutes or until cheese begins to melt. Let stand 5 minutes before serving. Serve with sour cream and salsa.
BLACK BEAN TAMALE PIE - DELISH KNOWLEDGE
From delishknowledge.com
4.9/5 (10)Total Time 30 minsCategory DinnerCalories 470 per serving
- Heat a large oven-safe skillet over medium heat. Add the olive oil and saute the onion for 5-6 minutes until translucent. Add a pinch of salt and the garlic, stir together.
- Add the rest of the vegetables: bell pepper and zucchini along with the chili powder, cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes. Add the beans and tomatoes with juice to the skillet.
- Whisk together the cornmeal, flour, baking powder in a large bowl. In a separate bowl or large measuring cup, whisk together the oil, maple syrup, soymilk and apple cider vinegar.
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- Warm the oil in a large skillet over medium heat. (If you use a cast iron skillet or other oven-proof skillet, all the better, as you’ll be able to transfer the skillet right into the oven when you bake the tamale pie.) Once the oil is warm, add the onion, garlic, and a small pinch of salt to the skillet. Cook, stirring occasionally, for five minutes, before adding the red pepper, the 1/2 teaspoon of salt, freshly ground black pepper to taste, cumin, coriander, and chili flakes. Cook for a couple more minutes , until the peppers to soften.
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4.1/5 (17)Total Time 40 minsServings 8Calories 362 per serving
- Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften., Add the tomato sauce, stewed tomatoes, and diced tomatoes.
- Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish., For the topping: Preheat the oven to 350°F.
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