TAMALE CHEDDAR BEEF SQUARES
This came out of a little book titled Church Suppers, pil piblications. I did add a number of things to tweak it a little. I was thinking as I was making it that the addition of chorizo and pepper jack cheese wouild be very nice indeed, and next time I make it am going in that direction.
Provided by Jane Whittaker
Categories Beef
Time 40m
Number Of Ingredients 15
Steps:
- 1. Pre heat oven to 425° Spray a 12x9 inch baking dish with non stick spray
- 2. In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil
- 3. Spread over the bottom of the prepared pan.
- 4. With the remaining tablespoon of oil, saute onions and cook in a large saucier til translucent. Add garlic and cook a minute more.
- 5. Crumble beef and cook until no longer pink.
- 6. Mix together the tomatoes and cornstarch, add to beef.
- 7. Stir in remaining ingredients using half of the cheddar. Add in 2 cansfulls of water using the chili can. Bring to a boil and cook for 5 minutes, stirring constantly
- 8. Spoon beef mixture over cornmeal batter.
- 9. Cover with foil and bake for 15 minutes.
- 10. Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.
- 11. Serve hot with sour cream and the jalepenos for toppers
BEEF TAMALE SQUARES
Serve these hearty squares on a bed of shrredded iceberg lettuce and with a side of salsa and sour cream as an entree, or cut into smaller pieces and serve as an appetizer. Recipe from BGFoods.
Provided by Pat Duran
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 450^. Lightly grease a 12x8-inch baking dish. Combine muffin mix, water, eggs and chili powder in a medium bowl; add beef, salsa, 1 cup cheese and the corn. Place into prepared baking dish. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.
BEEF TAMALES
These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.
Provided by jenn
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 36
Number Of Ingredients 17
Steps:
- Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
- Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
- Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
- Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
- Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
- Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
- Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 23.3 g, Cholesterol 38 mg, Fat 24.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 9.1 g, Sodium 247.6 mg, Sugar 0.2 g
EASY TAMALE CASSEROLE
My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.
Provided by Gwendelyn Robinson Grizzle
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
- Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
- Stir pinto beans and crushed tomatoes into the beef mixture.
- Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
- Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g
SMOKED CHEDDAR CHEESE TAMALES
Provided by Food Network
Time 2h
Yield 36 tamales
Number Of Ingredients 19
Steps:
- Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
- Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes. Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
- Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
- Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
- Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
- Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.
BEEF AND CHEESE TAMALE PIE
This festive casserole is perfect for the holidays. It feeds a crowd and kids love it. This is the next best thing to the traditional tamales.
Provided by Vseward Chef-V
Categories Savory Pies
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
- Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
- Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
- To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
- Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
- To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
- Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.
Nutrition Facts : Calories 438.2, Fat 21.9, SaturatedFat 11.3, Cholesterol 85.2, Sodium 882.8, Carbohydrate 33.5, Fiber 3.8, Sugar 7, Protein 29.1
SKILLET BEEF TAMALES
I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
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