Hot Tamale Skillet Pie Recipes

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.

Steps:

• 1. In a separate skillet brown grown Beef. Drain off fat. Add Cumin and Chili powder.
• 2. In a pyrex mix up Jiffy Cornbread mix, gently fold in corn and green chilies. Pour into a greased Cast Iron Skillet.
• 3. Heat oven to 400. Pour cornmeal mixture to bottom of Skillet. Bake for 25 min. or until golden brown. Remove skillet to heat safe counter top. Reduce heat to 350. Poke the cornbread with fork. Pour Enchilada sauce. Add meat Mixture ,then sprinkle evenly with cheese and cover with foil. Bake an additional 20 min.

Steps:

• Preheat oven to 400 degrees F.
• Place a large (11-12") cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
• In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it's okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
• Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.

Steps:

• In a large skillet, cook the beef and onion until meat is no longer pink; drain. Add the tomatoes, olives, green pepper and taco seasoning. Cook and stir over low heat until hot and bubbly. Serve with cornbread.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
• Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
• Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cornbread mix, milk, and egg together in a bowl until smooth.
• Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
• Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

Steps:

• In a large ski8llet, combine ground chuck, onion, and bell pepper.
• Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
• Drain well.
• Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
• Bring to a boil over medium heat.
• Reduce heat and simmer 20 minutes, stirring frequently.
• Stir in cheese. Set aside.
• Preheat oven to 350 degree F.
• Lightly grease a 10-inch cast-iron skillet.
• In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
• Stir in sugar and chili powder.
• Pour one-third of batter into skillet.
• Bake 10 minutes.
• Spoon meat mixture evenly over cornbread layer.
• Spoon remaining cornmeal batter evenly over meat mixture.
• Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
• Allow to set for about 10 mnutes before cutting into wedges.