Turkey Chili Cheese Pie With Cornmeal Crust Recipes

TAMALE PIE WITH CORNMEAL CHEESE CRUST

Steps:

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

TAMALE PIE WITH CORNMEAL CHEESE CRUST

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.

CHILI CHEESE PIE

Steps:

• Mix egg, sugar, milk and cornbread mix.
• The box may call for less milk but a half cup makes the batter loose enough for this recipe.
• Butter your casserole dish and pour in batter. Set it aside.
• Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
• Top with the rest of the cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

OLD-SCHOOL TAMALE PIE

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.