Not Your Average Tamale Pie Recipes

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:

• Preheat oven to 400 degrees. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
• Puree corn and set aside. In a large heavy-bottomed pan, melt the pound of butter over medium heat. Add flour and cornmeal and stir until smooth. Using a wire whisk, beat in milk and eggs. Add corn puree and cook for 5 minutes, until thick.
• Pour two-thirds of the corn mixture into the prepared pan. Put in oven and bake until the top is brown and set, about 45 minutes.
• Meanwhile, in a skillet, saute onion and pepper in the oil until soft. Add the beef and cook until brown, about 5 minutes. Drain excess oil from skillet. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt. Cook, stirring, for about 5 minutes and remove from heat.
• Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture. Using a spatula, spread remaining uncooked cornmeal mixture over the meat. Return to oven and bake until the top is light brown and set, about 30 minutes. Remove from oven and let rest about 15 minutes before cutting. Casserole can be stored, covered, in the refrigerator for a week. Reheat for 15 minutes in a 350-degree oven before serving.

Steps:

• Preheat the oven to 400°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Coat a large sauté pan with cooking spray and set it over medium-high heat. Add the turkey, onion, and poblano pepper and season with salt and pepper. Cook until the meat is browned throughout, about 7 minutes; drain well. Return the mixture to the pan and add the corn, tomatoes, cumin, chili powder, and garlic powder. Bring the mixture to a simmer and cook for 10 minutes. Pour the mixture into the prepared casserole dish.
• Prepare the cornbread mix according to the package instructions. Pour the mixture over the top of the casserole. Bake for 20 to 25 minutes or until the topping is cooked and golden brown.