Black Bean And Tamale Pie Recipes

Steps:

• Brown ground beef and drain.
• In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
• Let simmer on medium for 10 minutes.
• Pour into a deep dish pie pan.
• Spoon muffin mix over the filling covering evenly.
• Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
• Garnish with Salsa, shredded cheese, sour cream.

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Steps:

• In a skillet, saute onions and green pepper in oil.
• Add ground turkey and continue cooking until turkey is cooked through.
• Remove from heat and stir in beans, tomato sauce and taco seasoning.
• In a med bowl, combine cornmeal, sugar and salt.
• Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
• Grease 9" pie pan and press cornmeal into the bottom and sides.
• Spoon turkey and bean mixture into crust.
• Bake at 350° for about 25 minute.
• Sprinkle with cheese and bake for 3-5 more minute.
• Remove from oven and let stand 5 minute.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.