Stove Top Tamale Pie Recipes

Steps:

• In a large skillet, brown ground beef over medium-high heat; drain.
• Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes.
• Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet.
• Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.
• Top with cheese and green onion. Cover and cook over low heat until cheese melts.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
• Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
• Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.

Steps:

• In a large skillet, brown ground beef over medium-high heat. Drain.
• Stir in tomato sauce, beans, water and Taco Seasoning Mix. Bring to a boil; reduce heat, cover and simmer 5 minutes.
• Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet. Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.
• Top with cheese and green onion. Cover and cook over low heat until cheese melts.

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:

• First prepare the crust by sprinkling the cornmeal with a small amount of cold water.
• Bring the 4 cups of water to a boil in a medium sized saucepan.
• Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes.
• Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix.
• Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top.
• While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil.
• Add the garlic and onion; cook until onions are translucent.
• Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce.
• Cover and simmer for 10 minutes.
• Add the olives, stir to mix and pour into prepared casserole.
• Top with spoonfuls of remaining cornmeal mixture.
• Sprinkle with reserved cheese and bake at 350°F for 45 minutes to 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.