SKILLET TAMALE PIE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
- Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
- Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.
QUICK AND EASY SKILLET TAMALE PIE WITH BROWN BUTTER CORNBREAD CRUST RECIPE
Chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven.
Provided by J. Kenji López-Alt
Categories Entree Dinner Lunch Mains Quick Dinners Soups and Stews
Time 1h30m
Yield 6
Number Of Ingredients 26
Steps:
- Let cool 15 minutes, then serve with sour cream.
Nutrition Facts : Calories 847 kcal, Carbohydrate 79 g, Cholesterol 197 mg, Fiber 12 g, Protein 43 g, SaturatedFat 20 g, Sodium 1391 mg, Sugar 17 g, Fat 41 g, UnsaturatedFat 0 g
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
IRON SKILLET TAMALE PIE
Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe #254874 to make your own.
Provided by Galley Wench
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large ski8llet, combine ground chuck, onion, and bell pepper.
- Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
- Drain well.
- Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
- Bring to a boil over medium heat.
- Reduce heat and simmer 20 minutes, stirring frequently.
- Stir in cheese. Set aside.
- Preheat oven to 350 degree F.
- Lightly grease a 10-inch cast-iron skillet.
- In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
- Stir in sugar and chili powder.
- Pour one-third of batter into skillet.
- Bake 10 minutes.
- Spoon meat mixture evenly over cornbread layer.
- Spoon remaining cornmeal batter evenly over meat mixture.
- Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
- Allow to set for about 10 mnutes before cutting into wedges.
Nutrition Facts : Calories 489.5, Fat 29.5, SaturatedFat 9.2, Cholesterol 115.2, Sodium 1104.2, Carbohydrate 35.7, Fiber 3.9, Sugar 4.6, Protein 22.5
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