Albers Tamale Pie Casserole Recipes

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.

Steps:

• For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
• Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
• Remove 1/2 cup, cover with plastic wrap.
• Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
• Cool for 2 to 3 minutes if necessary.
• Bake in preheated 425-degree oven for 10 minutes.
• Remove from heat.
• For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
• Add corn, olives, tomato sauce, chili powder, salt and pepper.
• Mix well.
• Spoon into cornmeal crust.
• Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
• Return to oven and bake for 15 minutes.

Steps:

• in large bowl mix corn meal, milk, set aside brown meat until crumbly, Drain and add taco seasoning to meat as package directs.
• add seasoned salt, tomatoes, corn, and olives add egg to corn meal mixture, put half into bottom of slow cooker (crockpot) add meat mixture, 1/2 cup of cheese, then cover with the remainder of corn meal mixture.
• cover and cook on high for 3-4 hours sprinkle remainder of cheese on top, recover and cook till melted, approx 5 min makes about 6 servings,.

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.

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.

Steps:

• Heat oven to 350. Saute onion and garlic. Add meat, brown and drain off fat. Add tomatoes, corn and seasoning, bring to boil. Pour mixture into casserole and press olives into mixture.
• Combine cornmeal, milk and eggs, spoon over the top. Bake for 1 hour.