Time 40m Number Of Ingredients 13 Steps:
Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray. Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF. Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside. While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened. Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.
Time 1h Number Of Ingredients 25 Steps:
Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray. Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain. Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes. While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined. If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly. Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Time 1h15m Number Of Ingredients 19 Steps:
Heat a large, heavy, oven-safe skillet over MEDIUM-HIGH for 2-3 minutes. Add the corn and chopped onion, and cook, stirring occasionally, for 5-7 minutes; until the onion is just beginning to turn translucent and some of the corn kernels are beginning to show a little color. Add the ground meat, breaking it up into the corn and onion mixture. Cook until the ground meat is thoroughly browned, and then add the beans and garlic to the mixture and cook for 2 minutes more. Reduce the temperature to LOW, and add the diced tomatoes, tomato sauce, chopped olives, and chili powder. Stir thoroughly; then simmer for 20 minutes, stirring frequently. Remove from heat. Note: This tamale pie filling can be made ahead up to this point and refrigerated or frozen for later use. To use, simply reheat in skillet and proceed to the next step. Add 2 cups of grated cheese (2 ounces) to the mixture. Stir filling mixture to incorporate cheese. Season to taste. While the filling is simmering, make the topping.Pour the cold water, salt, and yellow cornmeal into a medium saucepan. Set the heat to MEDIUM-LOW, and cook, whisking almost constantly, until the mixture has thickened to the consistency of Cream of Wheat or grits. Once thickened, remove the cornmeal mixture from the heat. Using a wooden spoon, stir in 1 cup of grated cheese, and two tablespoons each maple syrup and melted butter, until they are thoroughly combined. Carefully spread the cornmeal mixture over the hot tamale pie filling. In a 12-inch skillet, the cornmeal layer will be about a half-inch thick. Preheat oven to 375°F [190°C]. Place the prepared tamale pie in the oven and bake for 40-45 minutes. If you would like your tamale pie to be golden brown on the top, place it under the broiler for about 4 minutes. (Keep an eye on it: a broiler can take a dish from warm and caramelized to black and smoldering in just a few minutes.) When you take it out of the oven, the top may be very loose. Don’t worry! Allow the baked tamale pie to rest and cool for 20-30 minutes before eating. The polenta will thicken measurably as it cools. Garnish with chopped cilantro, cotija cheese, and a little lime zest.
Time 45m Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 400 degrees F. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese. Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
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.
Time 1h15m Number Of Ingredients 20 Steps:
Preheat oven to 350°
Time 1h Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil. Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat. Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish. Bake in the preheated oven for 30 minutes.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Brown ground beef with the onion, garlic, bell pepper, pepper, and salt. Add the remaining ingredients to ground beef mixture. Put in baking pan. Bake 325-350 degrees for one hour.
Time 6h15m Yield 5 servings. Number Of Ingredients 11 Steps:
In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.
Time 1h5m Yield 1 9x13 inch casserole, 6 serving(s) Number Of Ingredients 13 Steps:
Brown ground chuck. Add onion, bell pepper, and cook until tender. Add chili powder, black pepper, garlic powder, 1 teaspoons. salt and tomatoes. Simmer for 10 minutes and keep warm. Mix cornmeal with cold water. Add boiling water and cook about 10 minutes, or until thick. Add 1 teaspoons salt, stir well. Spray a 9 x 13-inch casserole dish with cooking spray. Use 2/3 of cornmeal mixture on bottom& sides of casserole dish. Pour meat mixture into casserole dish. Spread the remaining 1/3 of cornmeal mixture over meat mixture. Dot with margarine. Bake at 375°F for 40 minutes.
