Yummy Tamale Pie Recipes

Steps:

• Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.

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:

• preheat oven to 350.
• brown the meat breaking up all large crumbles.
• drain the fat from the meat.
• add the rotel and the salsa verde and stir well making sure everything is mixed.
• in a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
• spoon the meat mixture into a 1 1/2 quart baking dish.
• top with the cornbread mixture, spreading it evenly over the meat.
• sprinkle the top with sliced black olives.
• bake for 40-50 minutes.
• during the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.

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.