WOW THEM TAMALE PIE
This colorful, hearty casserole is lighter than the traditional Mexican dish. It makes an impressive centerpiece when company's coming or when you want to make a crowd-pleaser!
Provided by Sharon123
Categories Southwestern U.S.
Time 50m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Warm the olive oil in a heavy or nonstick saucepan.
- Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
- Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
- Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes.
- Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
- Remove from the heat.
- Add salt and black pepper to taste.
- Preheat the oven to 400*.
- Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil.
- Spread the vegetable-bean mixture in the bottom of the dish.
- If you are using the Cheddar cheese, sprinkle it evenly on top.
- Set aside.
- In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil.
- Gently fold the wet ingredients into the dry, stirring, just until mixed.
- Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.
- Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.
- Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream.
- Enjoy!
Nutrition Facts : Calories 171.1, Fat 3.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 420.2, Carbohydrate 30.2, Fiber 6.3, Sugar 6.3, Protein 7
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
BEEF AND CHEESE TAMALE PIE
This festive casserole is perfect for the holidays. It feeds a crowd and kids love it. This is the next best thing to the traditional tamales.
Provided by Vseward Chef-V
Categories Savory Pies
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
- Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
- Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
- To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
- Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
- To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
- Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.
Nutrition Facts : Calories 438.2, Fat 21.9, SaturatedFat 11.3, Cholesterol 85.2, Sodium 882.8, Carbohydrate 33.5, Fiber 3.8, Sugar 7, Protein 29.1
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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.
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