Corn Pie With Ground Beef Crust Food

WESTERN BEEF AND CORNMEAL PIE

Steps:

• In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.

CORNBREAD HAMBURGER PIE

Steps:

• In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Meanwhile, prepare cornbread batter according to package directions; let stand for 2 minutes. , Spoon over beef mixture. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with parsley if desired.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat the oven to 400°F.
• In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.
• Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.
• Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

LAURIE'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
• Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
• Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
• Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

'CHINESE' PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter.
• Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.
• Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
• Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

CHILI POT PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium-high heat, brown ground beef and drain excess fat.
• Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
• Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
• Mix all dry cornbread ingredients in a medium sized bowl.
• Stir together wet ingredients and mix into the dry ingredients.
• Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
• Bake until cornbread in cooked all the way through, about 20-25 minutes.
• Serve immediately with cheese and sour cream.

HAMBURGER PIE WITH CORNBREAD STUFFING CRUST

Steps:

• Combine stuffing, water, and melted butter; mix well. Reserve 1 cup of stuffing mixture.
• Press remaining stuffing into 10-inch pie plate to form pie shell.
• In a heavy skillet over medium heat, brown ground beef until it loses it is no longer pink; remove from heat.
• Stir in Cheddar cheese, beaten egg, ketchup, onion, salt, thyme, pepper, and the remaining 1 cup of stuffing mixture.
• Spoon the mixture into pie shell and bake at 375° for 20 to 30 minutes, or until hot and cooked through.

TAMALE PIE WITH CORNMEAL CRUST

Steps:

• Preheat oven to 375 degrees.
• In large skillet, saute chopped onions and green peppers in olive oil, until softened.
• Add meat and cook until lightly browned. Move meat around pan with wooden spoon.
• Add in corn, tomatoes, and olives. Stir and simmer until mixture has thickened.
• While meat mixture is thickening, begin to make cornmeal topping. Combine cornmeal, salt, and cold water in medium saucepan. Cook on medium high, stirring occasionally until mixture thickens. Stir in butter, once mixture has thickened quite a bit. Continue to cook, until butter has melted into cornmeal mixture.
• Pour meat mixture into 13x9 baking dish. Spread cornmeal topping on top of meat mixture.
• Place pie in preheated oven and cook for 20 minutes. At the 10 minute mark, sprinkle the freshly shredded cheese over the top of the cornmeal topping.
• Enjoy!!

THE BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 400F.
• Brown the ground beef in a large frying pan, over medium-high heat, with a dab of butter or margarine.
• Add the diced onions, salt and pepper to the beef while it's cooking.
• While the ground beef is cooking, bring 3 cups of water and 1 cup milk to boil in a large saucepan.
• Once the liquid is boiling, remove the pan from the heat and add the instant mashed potatoes to the pot. Stir well.
• Add the 2 tbsp of margarine to the potatoes and continue stirring until smooth. Set aside.
• Once the ground beef is fully cooked, spoon of the excess grease and then add the beef gravy mix and 1/2 cup of water to the frying pan. Stir until all of the meat is coated in gravy.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish. Spread it out evenly.
• Spoon the canned corn over the beef and spread it out evenly.
• Spread the mashed potatoes over the corn.
• Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes.
• Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
• Enjoy!

CORN PIE WITH GROUND BEEF CRUST

Steps:

• In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
• Remove from heat and drain off fat.
• Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
• In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
• Spread meat mixture evenly in an ungreased 2-quart square baking dish.
• In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
• Stir in corn and green onions.
• Spoon evenly over meat layer.
• Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
• Let stand for 10 minutes; cut into portions to serve.

GROUND BEEF CASSEROLE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.

PORK TAMALE POTPIE WITH CORN BREAD CRUST

Steps:

• Make the pork mixture
• In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
• Make the topping
• Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
• Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.

EASY CORNBREAD TACO PIE

Steps:

• Preheat oven to 400 degrees. Prepare a pie dish with nonstick cooking spray and set aside.
• Start by cooking your ground beef in a large skillet. Drain fat and return to stove top. Add taco seasoning, salsa, and cream cheese. Cook until cream cheese is melted and all ingredients are well combined. Add this to your prepared pie pan.
• Drain corn well and add to the top of your pie.
• Mix your cornbread according to box instructions. Mine called for 1 egg and 1/3 cup milk. Spoon this on top of your pie. Top with shredded cheese.
• Bake for 20-25 minutes or until cornbread is cooked through. Optional: garnish with fresh cilantro.

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS

Steps:

• Place flour, cornmeal, salt and sugar into a bowl.
• Using a whisk, mix until well combined
• Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
• Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
• Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
• Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
• Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
• Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
• Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
• Bake and use according to your gallete, tart, crust or quiche recipe dictates.
• You can make this ahead and chill up to 3 days.

CHILI PIE WITH CHEDDAR CORNBREAD CRUST

Steps:

• In a large skillet, sauté onion in olive oil until softened.
• Add garlic and sauté 2-3 minutes more.
• Sprinkle with salt and pepper.
• Remove two-thirds of the mixture and set aside for later use.
• To remaining onions in skillet add undrained green chilies and sauté a few minutes.
• Remove mixture to a separate bowl.
• To same skillet (without cleaning it out), sauté beef, cutting it into smaller pieces as it cooks.
• When no pink remains in beef, drain grease if necessary.
• Add onion mixture, chili powder, Worcestershire sauce, paprika, cumin, cinnamon, nutmeg, red pepper flakes and water and stir until thoroughly mixed.
• Add undrained tomatoes, beans and corn.
• Heat through.
• Preheat oven to 400°.
• Grease a 9x13" glass baking dish.
• Pour beef mixture into prepared dish.
• Sprinkle two cups cheese over top of beef mixture.
• Combine gluten free flour, corn meal, baking powder and salt in a mixing bowl.
• In a separate bowl, whisk eggs, milk or cream, butter and sour cream.
• Combine egg mixture with corn meal mixture, reserved green chilies mixture and remaining cup of cheese.
• Spread over top of beef mixture covering to edges of casserole.
• Sprinkle with additional chili powder.
• Bake at 400° for 25-35 minutes or until a toothpick inserted in center comes out clean and the cornbread is thoroughly cooked.
• Allow casserole to rest 10 minutes before serving.
• Garnish individual servings with sour cream, additional cheddar cheese and cilantro, as desired.

BEEF AND CORN PIE

Steps:

• 1. Heat oven to 400 degrees.
• 2. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain.
• 3. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce.
• 4. Prepare crust.
• 5. Crust: Mix flour, cornmeal and salt in medium bowl.
• 6. Stir in butter and enough of the water to make a soft dough.
• 7. Press crust dough firmly and evenly against bottom and side of ungreased pie plate.
• 8. Spoon beef mixture into pie plate.
• 9. Bake 25 minutes.
• 10. Sprinkle with cheese.
• 11. Bake about 5 minutes longer or until cheese is melted.
• 12. Let stand 10 minutes before cutting.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.
• Meanwhile brown ground beef & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder.
• Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. Top with chopped cilantro & (optional) jalapeños and serve drizzled with the leftover enchilada sauce and sour cream :-)
• ***I broke my 8×8 pan last week so I had to use a pie pan, it fit (barely) but I wasn't able to put as much cheese as I would have liked. Next time, I will use an 8×8 because Mama likes a lot of cheese

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.
• Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
• Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
• Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
• Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
• Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
• Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
• Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
• Sprinkle chopped onions & pepper on top.
• Bake uncovered for 30 minutes.
• Serve hot.