Southwest Tamale Pie Recipes

Steps:

• In a large skillet, cook beef and onion until beef is no longer pink; drain.
• Measure 1/2 cup green chile sauce sauce; set aside.
• Add remaining sauce to ground beef. Stir in taco seasoning and water. Bring to a boil.
• Stir in corn and olives. Spoon into a greased deep dish pie plate or a 1.5 quart casserole dish. Sprinkle with 1 cup of cheese.
• In a bowl, combine corn bread mix, egg and the reserved chile sauce; mix well.
• Spoon over cheese layer.
• Bake 400 degrees for 25 minute or until corn bread is done.
• Sprinkle with remaining cheese. (I use extra cheese for the top).

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:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

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:

• Brown ground beef or turkey and drain fat.
• Stir in chili seasoning mix, tomato sauce and beans.
• Pour into a 2-quart casserole.
• Prepare corn muffin mix according to package directions.
• Spread batter over chili.
• Bake in 350 degree oven 35-40 minutes or until center is firm.
• Top with 1/2 cup cheddar cheese.
• Bake 5 minutes or until cheese melts.

Steps:

• Make chili:
• Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
• Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
• Make topping:
• Preheat oven to 400°F.
• Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
• Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
• Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

Steps:

• Heat oven to 350°F. Spray cooking sheet with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
• Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.

Steps:

• Brown the meat and onion and drain.
• Add tomatoes, corn, and chili powder, and then simmer for 20 minutes.
• Pour into a greased casserole pan.
• Mix together the farina, and baking powder, milk and eggs, and then spread ontop of the meat mixture. Sprinkle with cheese and bake at 350 for 30 minutes, or until done.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. 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 in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Steps:

• Heat the oil in a large skillet or dutch oven over medium-high heat until shimmering. Add the ground beef or turkey and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and one tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the chili powder, garlic, tomato paste, italian seasoning, cumin, and cayenne and cook until fragrant, about 30 seconds.
• Stir in the tomatoes with their juices, scraping up any browned bits. Off the head, stir in the corn, cheese, cilantro to taste, and lime juice and season with salt and pepper to taste. Set aside.
• Whisk the flour, cornmeal, sugar, baking powder, 3/4 tsp salt, and baking soda together in a large bowl.
• In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform.
• For one 13 x 9 pan: Transfer beef/turkey mixture to baking dish. Spread cornmeal topping evenly over the filling, pushing it to the edges of the baking dish. TO SERVE RIGHT AWAY: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 45 minutes. TO STORE: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated, bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the over heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes longer.
• For two 8 x 8 pans or three 9 x 3 pans: Divide ingredients between the pans. TO SERVE RIGHT AWAY: Bake in a 375-degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, about 30 minutes. TO STORE: Cover tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: If refrigerated, unwrap and bake in a 375 degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, 40-45 minutes. If frozen, while the oven heats to 375 degrees, unwrap the dish and let the casserole sit at room temperature for 30 minutes. Then, cover the dish tightly with aluminum foil and bake for about 20 minutes. Remove foil and continue to bake until the filling is bubbly and the crust is baked through and golden, about 40 minutes longer.