Us Army Tamale Pie 1940s 1950s Recipes

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US ARMY TAMALE PIE 1940S 1950S



Us Army Tamale Pie 1940s 1950s image

Make and share this Us Army Tamale Pie 1940s 1950s recipe from Food.com.

Provided by drhousespcatcher

Categories     Meat

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 12

1 (28 ounce) can tomatoes
2 (16 ounce) cans creamed corn
2 garlic cloves, chopped
1 tablespoon butter or 1 tablespoon margarine
1/4 cup olive oil
2 tablespoons chili powder
1 lb bulk sausage or 1 lb low fat Italian turkey sausage
1 teaspoon salt
2 (16 ounce) cans black olives, drained well
2 cups yellow cornmeal
3 cups milk or 3 cups skim milk
3 beaten eggs or 3/4 cup Egg Beaters egg substitute

Steps:

  • Sausage can be hot or mild.
  • Combine all ingredients except corn meal, milk, and eggs in 5 or 6 quart pan.
  • Cook over low heat for 10 minutes, stirring occasionally.
  • Add corn meal, milk, and eggs.
  • Cook an additional 15 minutes, stirring often, since it can stick.
  • Pour into 2 greased (or sprayed) baking dishes (9x13 ish; this isn't critical; it can be in slightly smaller ones, but baking time may be slightly longer)
  • Bake in 350 oven for about 30 minutes, until well set. Let sit for 5 minutes or so before cutting. Consistency should be just slightly less firm than cornbread.

Nutrition Facts : Calories 857.2, Fat 50.8, SaturatedFat 12.3, Cholesterol 170.4, Sodium 2526.7, Carbohydrate 83.1, Fiber 12.3, Sugar 9.3, Protein 27.5

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

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

LUNCHROOM TAMALE PIE



Lunchroom Tamale Pie image

This is one of those old recipes that tastes like the school lunchroom tamale pie. I always ate in the lunchroom on the day they served this. It is also one of the recipes that I just do, so prep time is an estimate only.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h5m

Yield 1 9x13 inch casserole, 6 serving(s)

Number Of Ingredients 13

2 cups cornmeal
2 cups cold water
4 cups boiling water
1 lb ground chuck
1 onion, chopped
1 teaspoon garlic powder
2 teaspoons salt, divided
1 (16 ounce) can tomatoes, crushed
1 bell pepper, chopped
1/8 teaspoon black pepper
1 tablespoon chili powder
non-fat cooking spray
2 tablespoons butter

Steps:

  • Brown ground chuck.
  • Add onion, bell pepper, and cook until tender.
  • Add chili powder, black pepper, garlic powder, 1 teaspoons.
  • salt and tomatoes.
  • Simmer for 10 minutes and keep warm.
  • Mix cornmeal with cold water.
  • Add boiling water and cook about 10 minutes, or until thick.
  • Add 1 teaspoons salt, stir well.
  • Spray a 9 x 13-inch casserole dish with cooking spray.
  • Use 2/3 of cornmeal mixture on bottom& sides of casserole dish.
  • Pour meat mixture into casserole dish.
  • Spread the remaining 1/3 of cornmeal mixture over meat mixture.
  • Dot with margarine.
  • Bake at 375°F for 40 minutes.

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