Chile Tamale Pie Recipes

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TAMALE PIE



Tamale Pie image

Tamale Pie. Juicy ground beef on top of a cornbread crust, all drenched in a bold enchilada sauce. This casserole recipe is an easy spin on tamales making it perfect for a weeknight dinner.

Provided by Serene Herrera

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 cup cornmeal
1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 large egg
1/2 cup sour cream
1/2 cup corn ((whole kernel or creamed corn))
1 pound ground beef
1 tablespoon chili powder
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup enchilada sauce
1 cup shredded cheese (monterey jack or medium cheddar)

Steps:

  • Preheat oven to 400 degrees. Grease a baking dish (square dish or round pie pan)
  • Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
  • Add the egg, sour cream and corn to the dry ingredients and mix.
  • Pour the cornbread mixture into the prepared baking dish.
  • Bake the corn bread for about 15 minutes, it won't be done completely, but it will bake more once we layer everything on.
  • While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
  • Poke the cornbread with a fork all over and drizzle with enchilada sauce.
  • Add the ground beef on top of the cornbread, then top with the shredded cheese.
  • Bake again for another 30 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.

CORNBREAD TAMALE PIE



Cornbread Tamale Pie image

This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram

CHILE TAMALE PIE



Chile Tamale Pie image

This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1 can (15-1/4 ounces) whole kernel corn
2 cups masa harina
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter, melted
1 large egg, lightly beaten
2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (16 ounces) refried beans
2 dried Anaheim chiles, chopped
2 dried ancho chiles, chopped
3 ounces Mexican or semisweet chocolate, grated
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon garlic powder
3 teaspoons cumin seeds, toasted and crushed
3/4 cup minced fresh cilantro, optional
1 jalapeno pepper, seeded and chopped, optional
2 cups shredded cheddar cheese

Steps:

  • Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

CHIPOTLE TAMALE PIE



Chipotle Tamale Pie image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 8-inch baking dish with the butter and set it aside.
  • Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
  • Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
  • Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
  • Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

TAMALE PIE



Tamale Pie image

Tamale Pie is made with seasoned ground beef and topped with homemade cornbread and cheese. It's a simple dinner casserole that's big on flavor.

Provided by Kristin Maxwell

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

1 pound lean ground beef
½ cup chopped onion (about ½ of a small onion)
15 ounce can diced tomatoes (drained (or 15 oz can tomato sauce))
1 cup frozen corn
4 ounce can chopped ripe olives (drained)
4 ounce can chopped green chilies (drained)
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 cup cornmeal
1 cup milk
2 tablespoons granulated sugar
2 eggs
½ cup shredded Cheddar cheese
fresh chopped chives or parsley for garnish if desired

Steps:

  • Preheat oven to 350 degrees F. Grease a 9"x9" baking dish or 10-inch oven safe skillet with nonstick cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
  • To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
  • In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
  • Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
  • Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
  • Top individual servings with sour cream and parsley or chives for garnish, if desired.

Nutrition Facts : Calories 374 kcal, Carbohydrate 38 g, Protein 26 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 815 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

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

GREEN CHILE TAMALE PIE



Green Chile Tamale Pie image

Make and share this Green Chile Tamale Pie recipe from Food.com.

Provided by breezermom

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup masa harina
1 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper
1 cup boiling water
1 tablespoon olive oil
8 ounces ground sirloin
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 poblano chile, seeded and chopped
1/2 teaspoon fresh ground black pepper
8 ounces tomatillos, chopped (about 8 small)
1 cup frozen baby lima bean
2 tablespoons butter, melted
1/2 teaspoon baking powder
1/4 cup queso fresco, crumbled
2 tablespoons fresh cilantro, chopped
4 lime wedges

Steps:

  • Preheat oven to 400°.
  • Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
  • Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
  • Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
  • Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
  • Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
  • Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes.
  • Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

TAMALE AND FRITO PIE



Tamale and Frito Pie image

This four-ingredient recipe makes a great Tex-Mex treat just as it's written here. But I bet you're already thinking about what ingredients you could add to make it more interesting. Chopped onion and black olives immediately come to mind.You can tell at first glance this recipe is at least several years old because it calls for a 1-pound can of chili. Canned chili is convenient, and Wolf Brand (no beans) is pretty good, but they along with everybody else have reduced their one-pound cans to 15 ounces (see Note). Also, depending on where you live, it may be difficult to get your hands on good tamales. Frozen tamales are available at some Costo stores, and many Mexican and Central American restaurants nationwide sell "take-out" tamales. If frozen tamales in the shuck are used, thaw them before using. Frozen tamales are preferable to canned tamales. Good tamales and chili make all the difference in this dish but, like I said, even if you put it together quickly with canned chili and canned tamales, it's a good, warming dish.If you want to double the recipe, use a 9x13-inch dish.

Time 45m

Yield 6

Number Of Ingredients 4

1 can (1 pound) chili or about 3 cups homemade chili
2 cups regular size Fritos
6 tamales, removed from the corn husks
4 ounces Monterey Jack cheese with jalapeño peppers, shredded

Steps:

  • Preparation: Preheat the oven to 350F degrees. Spray a 7x11-inch baking dish with non-stick spray. Heat the chili in a saucepan just until it comes to a boil. Remove from the heat. Lightly crumble the Fritos (don't make Frito dust) and spread in the baking dish. Place the tamales on top of the Fritos with a little space between each one. Cover with the hot chili. Bake uncovered 20 minutes. Sprinkle with the shredded cheese and bake 5 to 10 minutes more, until the cheese melts and the mixture is bubbly.

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REAL TAMALE PIE - THIS IS HOW I COOK
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2019-01-03 Real tamale pie begins with a great chili recipe. The chili is then topped with real tamales. No silly. You don’t have to make them. Just buy your favorite …
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EASY TAMALE PIE RECIPE | LIL' LUNA
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  • In a 10 inch oven-proof skillet, cook the ground beef, crumbling it into pieces as it cooks. When the ground beef is browned and cooked through, drain the grease. Add the enchilada sauce, one can of green chilies, the chili powder, and the cumin to the skillet, and stir to combine. Sprinkle 1 cup of the shredded cheese on top.
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Step 2. Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use. …
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  • Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
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