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.
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
CALIFORNIA TAMALE PIE
When I serve California Tamale Pie, I know I'll see smiles on the faces of everyone at the table. With this recipe, you'll enjoy the taste and texture of classic tamales, without the time and hassle. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.
Nutrition Facts : Calories 455 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
TAMALE PIE
Provided by Gail Glickman Horwood
Yield Serves 8
Number Of Ingredients 13
Steps:
- Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish.
- Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake at 400°F for 35-45 minutes.
- 10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup of cheddar cheese. Garnish with sliced black olives.
LUNCHROOM TAMALE PIE
This is one of those old recipes that tastes like the school lunchroom tamale pie. I always ate in the lunchroom on the day they served this. It is also one of the recipes that I just do, so prep time is an estimate only.
Provided by Miss Annie
Categories One Dish Meal
Time 1h5m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground chuck.
- Add onion, bell pepper, and cook until tender.
- Add chili powder, black pepper, garlic powder, 1 teaspoons.
- salt and tomatoes.
- Simmer for 10 minutes and keep warm.
- Mix cornmeal with cold water.
- Add boiling water and cook about 10 minutes, or until thick.
- Add 1 teaspoons salt, stir well.
- Spray a 9 x 13-inch casserole dish with cooking spray.
- Use 2/3 of cornmeal mixture on bottom& sides of casserole dish.
- Pour meat mixture into casserole dish.
- Spread the remaining 1/3 of cornmeal mixture over meat mixture.
- Dot with margarine.
- Bake at 375°F for 40 minutes.
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