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
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.
TAMALE PIE
Make the filling for this classic Southwestern casserole by cooking pork with roasted poblanos and pungent spices like chili powder, cinnamon and cloves. Top with an easy cornbread crust that gets baked to perfection.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 25
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:
- 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.
TAMALE PIE I
A quick and satisfying meal of tamales. Serve with sour cream and salsa, if desired.
Provided by Michele
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook meat, onion and garlic until done. Drain fat.
- Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
- Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 29.6 g, Cholesterol 105.1 mg, Fat 21.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 8.7 g, Sodium 626.2 mg, Sugar 5.3 g
TAMALE PIE FOR TWO
This fun, Southwest-style main dish features an easy tortilla crust and a hearty filling. "The amount of seasoning is just right for us," notes Ruth Aden of Polson, Montana. "Make it once with my amounts, then spice it up if needed."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, garlic powder, chili powder, salt and pepper. Remove from the heat., Place one tortilla in a 3-cup round baking dish coated with cooking spray. Top with half of the meat mixture and cheese; repeat layers. Sprinkle with olives. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 365 calories, Fat 18g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 947mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein.
TAMALE PIE
Make and share this Tamale Pie recipe from Food.com.
Provided by nita d.
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Fry hamburger and drain.
- Add the onions, green pepper and garlic; cook until onions are golden.
- Add tomatoes, corn,olives, salt and pepper, and chili powder; stir and add corn meal.
- Pour this all in a 13x9-inch pan.
- In a sauce pan pour in 2 cups milk, 1 teaspoon salt, 2 tablespoons butter and 1 cup of corn meal.
- Stir until thick (it thickens fast).
- Pour mixture on top of the hamburger mixture. If you desire, sprinkle cheddar cheese on top.
- Bake until golden, about 45 minutes to 1 hour.
Nutrition Facts : Calories 704.7, Fat 40.1, SaturatedFat 14.7, Cholesterol 124.4, Sodium 1166, Carbohydrate 52.9, Fiber 8.3, Sugar 8.3, Protein 37.7
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
TAMALE PIE FOR TWO (WW CORE)
I love tamale pie but as a solo chef rarely make it. Found this recipe to be the perfect solution and it will easily double for larger families. The tamale topping on this is light and fluffy and complements the hearty beef filling underneath.
Provided by justcallmetoni
Categories Savory Pies
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- In a non stick skillet, brown the ground beef and break it apart using a spoon. Add the onions and green peppers and garlic. Once the meat is cooked, drain off any excess fat. Alternately, transfer the contents of the pan to a plate lined with two paper towels, wipe skillet and return beef to pan.
- After draining excess fat using either method, add the tomatoes, corn, chili powder and 1/2 tablespoon of cornmeal. Bring the mixture to a simmer. Transfer to a one quart casserole.
- Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until thickened. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
- In a small bowl beat the egg whites by hand until foamy. Slowly add in the cornmeal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
- Top the casserole filling with the cornmeal mush.
- Bake for 25 to 30 minutes the top should be puffed and lightly browned.
Nutrition Facts : Calories 237.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 44.6, Sodium 344.1, Carbohydrate 28.2, Fiber 3.7, Sugar 6.9, Protein 22.1
TAMALE PIE II
This is an economical and tasty main course pie.
Provided by Terri
Categories Beef Pie
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
- Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.
- In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
- Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
- Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.
- Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 313 calories, Carbohydrate 16.6 g, Cholesterol 66.6 mg, Fat 19.7 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 8.4 g, Sodium 964.1 mg, Sugar 2.1 g
TAMALE PIE
The amount of spice in this recipe is just right for my family-we prefer things on the mild side. Make it once with these measurements, then spice it up a little more if you like! -Ruth Aden, Polson, Montana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown ground beef; drain. Add tomatoes, onion and spices. Simmer, uncovered, for 20 minutes. , Arrange 5 tortillas in the bottom of a 13x9-in. baking dish, tearing tortillas as needed. Cover with half of the meat mixture, then half of the cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 428 calories, Fat 24g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
EASY TAMALE PIE
My whole family really enjoys Mexican food. When I'm in a hurry, I make this zippy deep-dish pie. It always satisfies their appetites. -Nancy Roberts, Cave City, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 740mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 21g protein.
TAMALE PIE
I purchased a little local cookbook the other day and this recipe was there. A dear friend of mine made the best Tamale Pie years and years ago. This recipe is so close that it could be the same.
Provided by PaulaG
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 522.2, Fat 27.4, SaturatedFat 11.1, Cholesterol 95.9, Sodium 1641.5, Carbohydrate 40.6, Fiber 5.4, Sugar 5.6, Protein 31.7
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