Easy Old School Tamale Pie Food

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

EASY OLD-SCHOOL TAMALE PIE

Steps:

• Heat a large, heavy, oven-safe skillet over MEDIUM-HIGH for 2-3 minutes. Add the corn and chopped onion, and cook, stirring occasionally, for 5-7 minutes; until the onion is just beginning to turn translucent and some of the corn kernels are beginning to show a little color.
• Add the ground meat, breaking it up into the corn and onion mixture.
• Cook until the ground meat is thoroughly browned, and then add the beans and garlic to the mixture and cook for 2 minutes more.
• Reduce the temperature to LOW, and add the diced tomatoes, tomato sauce, chopped olives, and chili powder.
• Stir thoroughly; then simmer for 20 minutes, stirring frequently. Remove from heat. Note: This tamale pie filling can be made ahead up to this point and refrigerated or frozen for later use. To use, simply reheat in skillet and proceed to the next step.
• Add 2 cups of grated cheese (2 ounces) to the mixture. Stir filling mixture to incorporate cheese.
• Season to taste.
• While the filling is simmering, make the topping.Pour the cold water, salt, and yellow cornmeal into a medium saucepan. Set the heat to MEDIUM-LOW, and cook, whisking almost constantly, until the mixture has thickened to the consistency of Cream of Wheat or grits.
• Once thickened, remove the cornmeal mixture from the heat. Using a wooden spoon, stir in 1 cup of grated cheese, and two tablespoons each maple syrup and melted butter, until they are thoroughly combined.
• Carefully spread the cornmeal mixture over the hot tamale pie filling. In a 12-inch skillet, the cornmeal layer will be about a half-inch thick.
• Preheat oven to 375°F [190°C].
• Place the prepared tamale pie in the oven and bake for 40-45 minutes. If you would like your tamale pie to be golden brown on the top, place it under the broiler for about 4 minutes. (Keep an eye on it: a broiler can take a dish from warm and caramelized to black and smoldering in just a few minutes.)
• When you take it out of the oven, the top may be very loose. Don't worry! Allow the baked tamale pie to rest and cool for 20-30 minutes before eating. The polenta will thicken measurably as it cools.
• Garnish with chopped cilantro, cotija cheese, and a little lime zest.

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.

OLD SCHOOL TAMALE PIE WITH THE BEST CORNBREAD TOPPING

Steps:

• Preheat oven to 350°

LUNCHROOM TAMALE PIE

Steps:

• Brown ground chuck.
• Add onion, bell pepper, and cook until tender.
• Add chili powder, black pepper, garlic powder, 1 teaspoons.
• salt and tomatoes.
• Simmer for 10 minutes and keep warm.
• Mix cornmeal with cold water.
• Add boiling water and cook about 10 minutes, or until thick.
• Add 1 teaspoons salt, stir well.
• Spray a 9 x 13-inch casserole dish with cooking spray.
• Use 2/3 of cornmeal mixture on bottom& sides of casserole dish.
• Pour meat mixture into casserole dish.
• Spread the remaining 1/3 of cornmeal mixture over meat mixture.
• Dot with margarine.
• Bake at 375°F for 40 minutes.

EASY TAMALE PIE

Steps:

• Preheat oven to 375. In large skillet, brown ground beef, onion and garlic over medium high heat until meat is brown and onion is tender; drain. Reduce heat to medium low. Stir in corn, tomato sauce, green chilies, chile powder and salt. Remove from heat.
• In small bowl beat sour cream and egg until well blended. Stir in 1 cup cheese. Combine sour cream mixture with ground beef mixture. Spoon into lightly greased 9x13 pan.
• In medium bowl, prepare corn bread mix according to package directions. spread corn bread batter ovedr casserole. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 30 minutes or until heated through and corn bread topping is golden brown. serve warm.