SKINNY TAMALE PIE RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees. Coat a 9″ 2-quart casserole dish or oven proof 9″glass bowl with cook spray and set aside. 2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan. 3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat. 4. To make corn bread topping: Add to a mixing bowl 1½ cups water and corn bread mix. Mix by hand until lumps disappear. 5.. Pour the tamale mixture into the casserole dish. Spread evenly. Top with corn bread batter and spread evenly. 6. Bake for 30-35 minutes until a toothpick inserted into the corn bread comes out clean. 7. Cool a bit and cut into 8 slices. This dish will keep for several days in the refrigerator and freezes great. Makes 8 servings Food Fact It's argued as to where tamale pie originated. It's a toss-up whether it came from Mexico, Texas or California. Early recipes called for pork or beef cubed or hashed but today it's usually made with ground beef. Shopping Tip Most large supermarkets sell Marie Callender's Southwest Cornbread Mix. It's usually found in the baking aisle where the other cornbread mixes are displayed. Their low fat corn bread mix will also work for this recipes.
SLOW COOKER TAMALE PIE
Steps:
- In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
- Stir in the cumin, salt, chili powder and pepper.
- Transfer to a 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 near the center comes out clean.
- Sprinkle with cheese; cover and let stand for 5 minutes before serving.
Nutrition Facts : Servingsize 1 serving, Calories 511 kcal, Fat 33 g, SaturatedFat 20 g, Cholesterol 100 mg, Sodium 2067 mg, Carbohydrate 21 g, Sugar 5 g, Protein 35 mg
TURKEY TAMALE PIE
Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
- Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
- Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
- Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 41.3 g, Cholesterol 120.6 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 1403.5 mg, Sugar 8.3 g
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
- Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
- Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
SKINNY CHICKEN TAMALE PIE RECIPE
Provided by jbrockel
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes. Corn cake will be done when golden brown. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake. Pour red enchilada sauce over pierced corn cake. Top enchilada sauce with chicken and sprinkle with cheese. Bake at 400 degrees for 10-15 minutes until cheese is melted. Remove from oven and let stand for 5 minutes. Cut into 8 equal size slices. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.
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- Preheat oven to 400 degrees F. In a 10-inch oven-proof skillet, cook beef and onion over medium-high heat for 5 to 7 minutes, until no longer pink; drain. Stir in enchilada sauce, diced tomatoes and green chilies, chili powder and salt. Remove from heat. Sprinkle with half of the cheese.
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