Cheese Crusted Tamale Pie Recipes

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TAMALE PIE WITH CORNMEAL CHEESE CRUST



Tamale Pie With Cornmeal Cheese Crust image

I got this recipe from a Healthy Choice recipe booklet. Every single time I made this pie, somebody ask me for the recipe. The original recipe asks for everything fat free and egg substitute instead of regular eggs. I post it the way I normally make it.

Provided by MsPia

Categories     Poultry

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 19

1 cup yellow cornmeal
1 teaspoon sugar
1 cup cheddar cheese, shredded
1/3 cup milk
2 eggs, beaten
2 teaspoons vegetable oil
1/2 lb ground turkey
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon jalapeno pepper, finely chopped
1 (8 ounce) can tomato sauce
1 cup whole kernel corn, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 cup cheddar cheese, shredded
sour cream
salsa

Steps:

  • Heat oven to 350°F.
  • Combine cornmeal and sugar; stir in 1-cup cheese, milk, eggs and oil. Stir just until moistened.
  • Press mixture on bottom and up sides of 9"pie plate sprayed with non stick cooking spray.
  • In a 10"skillet, cook ground turkey, green peppers, onion, garlic and jalapeños over medium high heat until turkey is no longer pink.
  • Drain. Stir in tomato sauce, corn, chili powder, cumin and cayenne.
  • Spoon turkey mixture into cornmeal crust.
  • Bake at 350 F, 30 to 35 minutes.
  • Remove from oven; sprinkle with 1-cup cheese.
  • Return to oven and bake until cheese melts.
  • Let stand 5 minutes before serving.
  • Serve with sour cream and salsa if desired.

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

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

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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

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  • 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.
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