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.
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
BEEF TAMALE PIE
I love tamales but don't like the high price of corn husks so I created this recipe so that I could get that tamale taste without the high price.
Provided by anitapb1
Categories Meat
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Beef:.
- Season beef with garlic, salt, and pepper. Pan sear until brown on both sides. Pour mojo sauce over the top, add onion, and crushed garlic, Place in a crock pot at 300F for 6 hours or until meat is falling apart. When done set aside to cool and reserve the stock from the crock pot. When cooled, chop meat finely or shred.
- Tamale Dough:.
- Mix all ingedients together until a soft dough is formed. Split the dough into 2 balls. Roll out into a round shape that will fit nicely in a tart pan or pie plate. Spray bottom of dish with cooking spray, then place dough in the bottom and press lightly so that it fits nicely in the bottom. Add shredded beef and cooked onions to the bottom so that the dough is covered. Roll out the top dough and place over the top of the beef so that you have a top and bottom crust. Bake in a 375F oven for approximately 35 minutes until dough is done. Top with shredded cheddar cheese and return to oven until cheese is melted. Meanwhile heat enchilada sauce in a pot on the stove or in the microwave until heated through.
- Serve with heated enchilada sauce and sour cream on the side.
Nutrition Facts : Calories 781.4, Fat 41.5, SaturatedFat 21, Cholesterol 137.6, Sodium 1059, Carbohydrate 62.1, Fiber 1, Sugar 1.1, Protein 36.3
BEEF AND PORK TAMALE PIE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
- The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
- Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
CROCK POT BEEF TAMALE PIE
I love that this recipe calls for the corn muffin mix so that you don't have to wrestle around trying to find your cornbread recipe. Where the recipe calls for enchilada sauce, feel free to use your own or your favorite.
Provided by FLUFFSTER
Categories Savory Pies
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
- Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
- Pour into a 4-5 quart crock pot.
- In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
- Next, add cheese and chiles, including the liquid from the chile can.
- Spoon over beef in crock pot.
- Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.
Nutrition Facts : Calories 786.6, Fat 42.2, SaturatedFat 17.2, Cholesterol 169.8, Sodium 1743.1, Carbohydrate 59.3, Fiber 9.2, Sugar 15.3, Protein 42.7
HOT TAMALE PIE
While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
- Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
- Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
- Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
- Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
- Bake in the preheated oven for 50-60 minutes, until golden brown.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 54.3 g, Cholesterol 145.7 mg, Fat 31.8 g, Fiber 6.6 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1556.1 mg, Sugar 4.5 g
BEEF MOLE TAMALE PIE
Found this recipe on RecipeRewards and am Posting it for ZWT II 2006 Mexico. I have not tried this yet, but sure sounds good. This looks as if it could make a great dish for pot lucks, or OMAC's.
Provided by Chabear01
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Spray 11"x7" baking dish with nontick cooking spray.
- Brown beef with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 tsp salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally.
- Remove from heat; stir in cheese and cilantro.
- Spread into prepared dish.
- Combine flour, cornmeal, sugar, baking powder and remaining 1/2 tsp salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistend.
- Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
- Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes or until topping is light brown and filling is bubbly.
- Let stand 5 minutes before serving.
- Garnish with cilantro, chile pepper and sour cream.
Nutrition Facts : Calories 700.2, Fat 37.6, SaturatedFat 18.6, Cholesterol 164.9, Sodium 1379.2, Carbohydrate 54.2, Fiber 4.9, Sugar 9.7, Protein 38.8
BEEF TAMALE PIE
Make and share this Beef Tamale Pie recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h42m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease 9 or 10 inch spring form pan.
- In medium saucepan, combine broth, corn meal, garlic powder, paprika and olive oil.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce heat to low, simmer until very thick, stirring constantly.
- Spoon into prepared pan.
- With back of spoon, press mixture up sides of pan to form a 1 1/2 inch rim.
- Set aside.
- Brown ground beef and onion together, drain.
- Reserve 1 cup of meat mixture for topping.
- Add 1/2 cup salsa, chili powder, cumin and red pepper.
- Simmer uncovered 5 minutes, stirring occasionally.
- Remove from heat, stir in 1 1/2 cups cheese.
- Spoon evenly into prepared crust.
- Top with remaining 1/2 cup salsa, olives, 1/2 cup cheese and 1 cup meat mixture.
- Sprinkle with oregano.
- Bake 45 to 50 minutes.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 340.3, Fat 18.9, SaturatedFat 6.5, Cholesterol 58.7, Sodium 667.5, Carbohydrate 23.2, Fiber 3.5, Sugar 2, Protein 20.1
BEEF AND BEAN TAMALE PIE
Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that's infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g
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