Spring Hill Ranchs Tamale Pie Recipes

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SPRING HILL RANCH'S TAMALE PIE

Introduced in the 1940's with the burgeoning popularity of Mexican food, the tamale pie has evolved into a popular comfort food, particularly in the American south. Actually, tamale pie is a far cry from real tamales. Heavily Americanized as it is, though, it still hints at the flavors of the southwest, and this casserole is a...

Provided by Wiley P

Categories     Casseroles

Time 1h20m

Number Of Ingredients 24



Spring Hill Ranch's Tamale Pie image

Steps:

  • 1. Adjust an oven rack to the center position and preheat the oven to 350°. Lightly grease a 9"x13" casserole dish.
  • 2. In a large skillet over medium-high heat, cook the ground beef until it starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in the chiles, salsa, chipotle powder, cumin and oregano. Cook, stirring regularly until the seasoned beef is crumbly and no longer pink, about 10 minutes.
  • 3. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/2 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/2 cup of milk and half the cheeses.
  • 4. Spread the prepared corn muffin mixture without cheese into the prepared baking dish - it will be a very thin layer. Sprinkle the corn over the muffin mix, followed by the black beans and then the remaining half of the cheeses. Then layer on the beef mixture. If using, spread the sliced green olives over the top of the meat. (In some regions, finding a green olive in your tamale is a sign of good luck.) Spoon the corn muffin mix with cheese on top of the beef and carefully spread it over the top with a fork, leaving about an inch from the edges of the pan. Bake the pie for 40-50 minutes, until golden brown on top.

shortening for the baking dish
2 lb 80/20 ground beef
2 medium new mexico #6 or big jim chiles, roasted, peeled and diced (or 2 4.4-ounce cans of diced green chiles)
1 lb (16 ounces net weight) salsa
1 tsp ground chipotle powder or chile powder
3/4 tsp ground cumin
1/2 tsp dried mexican oregano
2 box (8.5 ounces each) cornbread muffin mix, divided, or whisk together:
2x 2/3 cup all-purpose flour
2x 1/2 cup yellow corn meal
2x 3 tablespoons granulated white sugar
2x 1 tablespoon baking powder
2x 1/4 teaspoon table salt
2x 2 tablespoons vegetable oil
2 large eggs at room temperature, divided
1 c whole milk, divided
8 oz grated mexican blend cheese (or 4 ounces each monterey jack and sharp cheddar)
8 oz frozen corn, thawed
1 can(s) (15 ounces) cooked black beans, rinsed and drained
10 large stuffed green olives, sliced (optional)
Garnish (optional):
sour cream
sliced ripe olives
chopped fresh cilantro

CRISPY SRIRACHA SPRING ROLLS

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 2 dozen.

Number Of Ingredients 11



Crispy Sriracha Spring Rolls image

Steps:

  • Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
1 package (24 to 28 each) spring roll wrappers, thawed
Oil for deep-fat frying
Sweet chili sauce, optional

RANCH TAMALE PIE

This is a spin off of a recipe from Cooking Light. It's a great comfort food fix and you don't totally blow your diet. Instead of making the cornbread, store bought cornbread mixes work great and they are fast.

Provided by DinnerDiva in OK

Categories     Savory Pies

Time 38m

Yield 8 serving(s)

Number Of Ingredients 19



Ranch Tamale Pie image

Steps:

  • Heat oven to 425.
  • Sauté onion, garlic, bell pepper, and turkey until turkey has browned.
  • Add chili powder, oregano, salt, tomato, beans and ranch packet. Mix together and cook for about three minutes. Pour into casserole dish.
  • Mix dry ingredients for topping. Combine egg and buttermilk, stir into dry mix. Fold in cheese and jalapenos.
  • Poor cornbread over turkey mixture.
  • Bake 18 minute or until topping is golden brown.

Nutrition Facts : Calories 309.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 79.9, Sodium 751.9, Carbohydrate 37.7, Fiber 5.2, Sugar 6.6, Protein 19.7

1 cup chopped onion
4 garlic cloves, chopped
1 tablespoon chili powder
1/2 teaspoon salt
1 (15 ounce) can kidney beans, rinsed
3/4 cup chopped red bell pepper
1 lb ground turkey
1 teaspoon oregano
1 (14 1/2 ounce) can diced tomatoes
1 (1 ounce) package ranch dressing mix
1 cup flour
3/4 cup cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
1/2 cup cheddar cheese
chopped jalapeno

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