Black Bean Tamale Pie Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

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:

• 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.

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.

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.