Time 1h30m Yield 8 servings Number Of Ingredients 22 Steps:
For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling. For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet. Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes. Preheat the oven to 400 degrees F. Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 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 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.
Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook meat, onion and garlic until done. Drain fat. Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil. Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.
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.
Yield Makes 8 servings Number Of Ingredients 31 Steps:
Make chili: Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish. Make topping: Preheat oven to 400°F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.
Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix cornbread mix, milk, and egg together in a bowl until smooth. Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top. Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.
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 2h Yield 8 servings Number Of Ingredients 17 Steps:
Preheat oven to 400 degrees. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter. Puree corn and set aside. In a large heavy-bottomed pan, melt the pound of butter over medium heat. Add flour and cornmeal and stir until smooth. Using a wire whisk, beat in milk and eggs. Add corn puree and cook for 5 minutes, until thick. Pour two-thirds of the corn mixture into the prepared pan. Put in oven and bake until the top is brown and set, about 45 minutes. Meanwhile, in a skillet, saute onion and pepper in the oil until soft. Add the beef and cook until brown, about 5 minutes. Drain excess oil from skillet. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt. Cook, stirring, for about 5 minutes and remove from heat. Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture. Using a spatula, spread remaining uncooked cornmeal mixture over the meat. Return to oven and bake until the top is light brown and set, about 30 minutes. Remove from oven and let rest about 15 minutes before cutting. Casserole can be stored, covered, in the refrigerator for a week. Reheat for 15 minutes in a 350-degree oven before serving.
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 1h45m Yield 6 serving(s) Number Of Ingredients 17 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.
Time 45m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.
More about “tamale pie i recipes”
Time 30m Yield 6 servings. Number Of Ingredients 15 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.
