MOM'S TAMALE PIE
I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it! -Waldine Guillott, DeQuincy, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 725mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
TAMALE PIE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
TAMALE PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
- For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
- Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
- Preheat the oven to 400 degrees F.
- Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
MOM'S TAMALE PIE
From Albers Corn Meal carton 1960's, plus 4 new ingredients marked "optional". A true steamed corn mush with chili powder, no eggs. Important: Use California chili powder (instead of New Mexico) for a milder flavor. I actually use only one pound ground beef. Family Note: This is Mom-Mom's recipe exactly, except the "optional" ingredients.
Provided by laurenpie
Categories One Dish Meal
Time 1h10m
Yield 12 12 oz servings, 12 serving(s)
Number Of Ingredients 17
Steps:
- FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
- Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
- CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
- Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
- Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.
GRANDMA'S TAMALE PIE
The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.
Provided by princess of doom
Categories Savory Pies
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
- Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
- Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g
WOW THEM TAMALE PIE
This colorful, hearty casserole is lighter than the traditional Mexican dish. It makes an impressive centerpiece when company's coming or when you want to make a crowd-pleaser!
Provided by Sharon123
Categories Southwestern U.S.
Time 50m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Warm the olive oil in a heavy or nonstick saucepan.
- Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
- Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
- Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes.
- Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
- Remove from the heat.
- Add salt and black pepper to taste.
- Preheat the oven to 400*.
- Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil.
- Spread the vegetable-bean mixture in the bottom of the dish.
- If you are using the Cheddar cheese, sprinkle it evenly on top.
- Set aside.
- In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil.
- Gently fold the wet ingredients into the dry, stirring, just until mixed.
- Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.
- Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.
- Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream.
- Enjoy!
Nutrition Facts : Calories 171.1, Fat 3.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 420.2, Carbohydrate 30.2, Fiber 6.3, Sugar 6.3, Protein 7
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