Tamale Cheddar Beef Squares Recipes

TAMALE PIE

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.

BEEF TAMALE SQUARES

Steps:

• 1. Heat oven to 450^. Lightly grease a 12x8-inch baking dish. Combine muffin mix, water, eggs and chili powder in a medium bowl; add beef, salsa, 1 cup cheese and the corn. Place into prepared baking dish. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.

TAMALE CHEDDAR BEEF SQUARES

Steps:

• 1. Pre heat oven to 425° Spray a 12x9 inch baking dish with non stick spray
• 2. In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil
• 3. Spread over the bottom of the prepared pan.
• 4. With the remaining tablespoon of oil, saute onions and cook in a large saucier til translucent. Add garlic and cook a minute more.
• 5. Crumble beef and cook until no longer pink.
• 6. Mix together the tomatoes and cornstarch, add to beef.
• 7. Stir in remaining ingredients using half of the cheddar. Add in 2 cansfulls of water using the chili can. Bring to a boil and cook for 5 minutes, stirring constantly
• 8. Spoon beef mixture over cornmeal batter.
• 9. Cover with foil and bake for 15 minutes.
• 10. Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.
• 11. Serve hot with sour cream and the jalepenos for toppers

QUICK CHICKEN-AND-CHEESE TAMALES

Steps:

• In a food processor, pulse the masa harina with the baking powder and salt.
• Add the water and pulse to moisten the masa harina.
• Add the vegetable shortening in clumps and drizzle with the chicken stock.
• Process until smooth and evenly blended, scraping the side of the bowl occasionally.
• Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
• Tear twelve 12-inch-square sheets of plastic wrap.
• Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
• With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
• Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
• Repeat to form the remaining tamales.
• Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
• Steam over 2 inches of boiling water for 25 minutes.
• Let the tamales cool slightly, then carefully transfer them to a large platter:
• Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
• Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.