Spring Hill Ranchs Tamale Pie Food

SPRING HILL RANCH'S TAMALE PIE

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°. Lightly grease a 9"x13" casserole dish.
• 2. In a large skillet over medium-high heat, cook the ground beef until it starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in the chiles, salsa, chipotle powder, cumin and oregano. Cook, stirring regularly until the seasoned beef is crumbly and no longer pink, about 10 minutes.
• 3. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/2 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/2 cup of milk and half the cheeses.
• 4. Spread the prepared corn muffin mixture without cheese into the prepared baking dish - it will be a very thin layer. Sprinkle the corn over the muffin mix, followed by the black beans and then the remaining half of the cheeses. Then layer on the beef mixture. If using, spread the sliced green olives over the top of the meat. (In some regions, finding a green olive in your tamale is a sign of good luck.) Spoon the corn muffin mix with cheese on top of the beef and carefully spread it over the top with a fork, leaving about an inch from the edges of the pan. Bake the pie for 40-50 minutes, until golden brown on top.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees. Grease a baking dish (square dish or round pie pan)
• Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
• Add the egg, sour cream and corn to the dry ingredients and mix.
• Pour the cornbread mixture into the prepared baking dish.
• Bake the corn bread for about 15 minutes, it won't be done completely, but it will bake more once we layer everything on.
• While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
• Poke the cornbread with a fork all over and drizzle with enchilada sauce.
• Add the ground beef on top of the cornbread, then top with the shredded cheese.
• Bake again for another 30 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.

TAMALE PIE

Steps:

• Make chili:
• Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
• Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
• Make topping:
• Preheat oven to 400°F.
• Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
• Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
• Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

OLD-SCHOOL TAMALE PIE

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.

TASTY TAMALE PIE - CASSEROLE

Steps:

• Preheat oven to 400°.
• Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
• Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
• Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
• In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
• In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
• Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.

TAMALE PIE

Steps:

• Brown ground beef or turkey and drain fat.
• Stir in chili seasoning mix, tomato sauce and beans.
• Pour into a 2-quart casserole.
• Prepare corn muffin mix according to package directions.
• Spread batter over chili.
• Bake in 350 degree oven 35-40 minutes or until center is firm.
• Top with 1/2 cup cheddar cheese.
• Bake 5 minutes or until cheese melts.

TAMALE PIE

Steps:

• Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
• Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
• Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
• Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

TAMALE PIE

Steps:

• First prepare the crust by sprinkling the cornmeal with a small amount of cold water.
• Bring the 4 cups of water to a boil in a medium sized saucepan.
• Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes.
• Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix.
• Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top.
• While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil.
• Add the garlic and onion; cook until onions are translucent.
• Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce.
• Cover and simmer for 10 minutes.
• Add the olives, stir to mix and pour into prepared casserole.
• Top with spoonfuls of remaining cornmeal mixture.
• Sprinkle with reserved cheese and bake at 350°F for 45 minutes to 1 hour.

TAMALE PIE

Steps:

• Preheat oven to 350 degrees F. Grease a 9"x9" baking dish or 10-inch oven safe skillet with nonstick cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
• To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
• In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
• Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
• Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
• Top individual servings with sour cream and parsley or chives for garnish, if desired.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet over medium high heat, brown the ground beef and onion, adding garlic during the last half of browning, so it doesn't burn.
• Drain the fat and return meat to skillet.
• Add the tomato sauce, drained corn, seasonings, and 1 cup of water.
• Simmer on low for 10 minutes.
• Pour mixture into a 2 quart baking dish.
• Sprinkle the corn meal evenly over the beef mixture.
• Carefully pour in 1 cup water over a spoon back, so as not to disturb the corn meal.
• Bake for 30 minutes.

TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.