Cornbread Tamale Casserole Food

EASY TAMALE CASSEROLE

Easy Tamale Casserole image

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Provided by Gwendelyn Robinson Grizzle

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1 egg, lightly beaten
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
Stir pinto beans and crushed tomatoes into the beef mixture.
Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g

CORNBREAD TAMALE PIE

Cornbread Tamale Pie image

This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.

Provided by Jennifer Steinhauer

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil

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.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram

TAMALE CASSEROLE

Tamale Casserole image

I grew up eating this. Very quick and easy and a nice casserole that, if you're like me, you don't really like the cream soup casseroles, this is a great alternative. This version comes from Texascooking.com.

Provided by Jessica K

Categories One Dish Meal

Time 40m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 green pepper, chopped
1 -2 garlic clove, crushed
1 tablespoon olive oil
1 lb lean ground beef
14 1/2 ounces whole canned tomatoes, drained (OR 3 medium tomatoes, chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup cornmeal
4 cups water
1 teaspoon salt
1 teaspoon chili powder

Steps:

Preheat oven to 350ºF.
Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.

BEEF TAMALE CASSEROLE

Beef Tamale Casserole image

An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.

Provided by SharleneW

Categories One Dish Meal

Time 45m

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 lb lean ground beef
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes, in thick puree
1 (16 ounce) can kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen or canned(drained)
2 cups grated cheddar cheese

Steps:

Preheat oven to 350°F.
Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
Over medium heat, bring mixture to a boil.
Reduce heat and then cook, stirring, until thickened (about 5 minutes).
In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
Spoon in meat mixture.
Spread cornmeal mixture over and then sprinkle with cheese.
Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 378.6, Fat 16.5, SaturatedFat 8.5, Cholesterol 66.5, Sodium 873.5, Carbohydrate 35.2, Fiber 6, Sugar 4.3, Protein 24.6