Tamale Pie Casserole Recipes

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

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.

Steps:

• For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
• Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
• Remove 1/2 cup, cover with plastic wrap.
• Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
• Cool for 2 to 3 minutes if necessary.
• Bake in preheated 425-degree oven for 10 minutes.
• Remove from heat.
• For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
• Add corn, olives, tomato sauce, chili powder, salt and pepper.
• Mix well.
• Spoon into cornmeal crust.
• Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
• Return to oven and bake for 15 minutes.

Steps:

• Preheat oven to 400°.
• Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
• Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
• Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
• In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
• In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
• Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.

Steps:

• in large bowl mix corn meal, milk, set aside brown meat until crumbly, Drain and add taco seasoning to meat as package directs.
• add seasoned salt, tomatoes, corn, and olives add egg to corn meal mixture, put half into bottom of slow cooker (crockpot) add meat mixture, 1/2 cup of cheese, then cover with the remainder of corn meal mixture.
• cover and cook on high for 3-4 hours sprinkle remainder of cheese on top, recover and cook till melted, approx 5 min makes about 6 servings,.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Steps:

• Heat oven to 350. Saute onion and garlic. Add meat, brown and drain off fat. Add tomatoes, corn and seasoning, bring to boil. Pour mixture into casserole and press olives into mixture.
• Combine cornmeal, milk and eggs, spoon over the top. Bake for 1 hour.

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.

Steps:

• In a skillet, brown ground beef; drain. Add tomatoes, onion and spices. Simmer, uncovered, for 20 minutes. , Arrange 5 tortillas in the bottom of a 13x9-in. baking dish, tearing tortillas as needed. Cover with half of the meat mixture, then half of the cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.