Skillet Tamale Pie Food

IRON SKILLET TAMALE PIE

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.

TAMALE SKILLET PIE

Steps:

• Preheat oven to 400 degrees F.
• Place a large (11-12") cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
• In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it's okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
• Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.

SKILLET TAMALE PIE

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.

TAMALE PIE

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.

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.

CHICKEN TAMALE PIE IN A SKILLET

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently.
• Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.
• Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top.
• Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.

SKILLET BEEF TAMALES

Steps:

• In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.

HOT TAMALE SKILLET PIE

Steps:

• 1. In a separate skillet brown grown Beef. Drain off fat. Add Cumin and Chili powder.
• 2. In a pyrex mix up Jiffy Cornbread mix, gently fold in corn and green chilies. Pour into a greased Cast Iron Skillet.
• 3. Heat oven to 400. Pour cornmeal mixture to bottom of Skillet. Bake for 25 min. or until golden brown. Remove skillet to heat safe counter top. Reduce heat to 350. Poke the cornbread with fork. Pour Enchilada sauce. Add meat Mixture ,then sprinkle evenly with cheese and cover with foil. Bake an additional 20 min.