CORNBREAD TAMALE PIE
Try this Mexican-inspired chilli with cornbread topping. It takes a little effort, but it can be frozen for days when you need a comforting supper quick
Provided by Diana Henry
Categories Dinner
Time 2h10m
Number Of Ingredients 32
Steps:
- Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
- Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
- Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
- To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
- Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
- When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.
Nutrition Facts : Calories 928 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 56 grams protein, Sodium 2.7 milligram of sodium
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
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.
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
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
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
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.
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TAMALE PIE (WITH CLASSIC CORNMEAL CRUST) | VALERIE'S KITCHEN
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4.7/5 (72)Total Time 1 hr 5 minsCategory Main CourseCalories 411 per serving
- Preheat oven to 375 F degrees. Lightly coat a 13" x 9" (or slightly smaller) casserole dish with non-stick cooking spray.
- In a large skillet over medium-high heat, brown ground beef with onion and green bell pepper. Cook until beef is no longer pink and then drain off as much grease from the pan as possible. Stir in garlic, tomatoes, tomato sauce, corn, olives, salt, chili powder, cumin, crushed red pepper and black pepper and bring to a low boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in 1 cup shredded cheddar cheese and simmer till melted. Transfer to prepared dish.
- In a large saucepan over medium heat, warm milk, 1 tablespoon sugar, 1/2 teaspoon salt and 2 tablespoons butter, until butter has melted. 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 cheese. Slowly drizzle in the beaten eggs, stirring vigorously until combined. Pour cornmeal mixture over meat mixture, smoothing out evenly over the surface.
- Bake at 375 degrees for 30 to 40 minutes until golden brown and bubbly around the edges. Remove from oven and allow to cool for 5 to 10 minutes. Serve with sour cream.
BEST TAMALE PIE RECIPE | YELLOW BLISS ROAD
From yellowblissroad.com
4.7/5 (40)Total Time 1 hr 10 minsCategory Main CourseCalories 374 per serving
- Preheat oven to 350 degrees F. Grease a 9”x9” baking dish or 10-inch oven safe skillet with nonstick cooking spray.
- Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
- To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
- In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
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