BLACK BEAN PIE
This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.
Provided by Sherrie
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
- Bake in preheated oven for 45 minutes, or until crust is golden.
Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g
CHICKEN TAMALE PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
BLACK BEAN PIE
Looking for some Tex-Mex comfort food? Look no further. This is delicious! The iron skillet gives the edges of the corn bread a nice crunch. The meat, bean and veggie topping is flavorful and the cheese on top brings it all together. Yum!
Provided by Lark Dunton
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375. Mix up cornmeal, buttermilk, egg, baking soda, 1 cup of cheese and oil. If using an iron skillet, put it in the oven to warm too.
- 2. While oven heats, brown ground meat, mixing in onions and bell peppers as you get them chopped up. Add the taco seasoning. When the meat is done, mix in the black beans, olives and salsa and set aside.
- 3. Pour bread batter into greased 10-inch iron skillet or other baking dish. Bake for 5-6 minutes.
- 4. Spoon bean mixture into center of crust, leaving a 1/2 inch edge. Bake for 15-18 minutes. Top with remaining cheese and bake for another couple of minutes to melt the cheese. Slice and serve with guacamole and sour cream!
NOT-SO-CORNY TAMALE PIE
Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.
Provided by KARENINCOLORADO
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
- Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
- Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 571.4 calories, Carbohydrate 58.2 g, Cholesterol 109.9 mg, Fat 25 g, Fiber 6.4 g, Protein 28.4 g, SaturatedFat 9.2 g, Sodium 1611.4 mg, Sugar 7.9 g
CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
BLACK BEAN TAMALE PIE
One of my picky family's most favorite recipes. It is great for serving a large group if you double or triple the recipe. So easy!
Provided by stephanienichole25
Categories Savory Pies
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 435.7, Fat 21.8, SaturatedFat 7.3, Cholesterol 116.8, Sodium 613.9, Carbohydrate 36.6, Fiber 5.8, Sugar 5.8, Protein 25.1
BLACK BEAN TAMALE PIE
I'm never disappointed when I make something from Jim Fobel's Casseroles. This is a delicious vegetarian dish. If you decide to add meat, add about 2 cups of shredded cooked chicken on top of the beans and use chicken stock in place of the 3 cups of boiling water. Stick with cold water for moistening the cornmeal. You can also use sauteed ground beef with the beans. The key is marinating the black beans in sherry and lemon juice. I must confess I didn't have any yogurt, so I used sour cream instead. Next time I'll add more jalapenos. Yum! Prep time excludes marinating time.
Provided by AmyZoe
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
- Marinate in the refrigerator 2 to 12 hours.
- Drain before using.
- Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
- Add the corn, toss once, then let brown very well, about 5 minutes.
- Toss again and continue browning for a minute or two.
- Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
- Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
- Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
- The recipe may be prepared a day ahead to here.
- Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
- Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
- Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
- Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
- Stir in 1 cup of the yogurt.
- Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
- Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
- Spoon the drained black beans on top and press in lightly.
- Sprinkle 1 1/2 cups of the cheese over the beans.
- Add all of the corn-tomato mixture and spread into an even layer.
- Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
- Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
- Sprinkle with the remaining 1/2 cup cheddar.
- Bake about 1 hour, or until deep golden brown on top.
- Remove from the oven and let stand for atleast 15 minutes before serving.
- Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
- If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Nutrition Facts : Calories 798.2, Fat 20.9, SaturatedFat 9.6, Cholesterol 42, Sodium 1185.7, Carbohydrate 107.7, Fiber 20.8, Sugar 15.6, Protein 33.6
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