Beef And Bean Tamale Pie Recipes

BEEF AND BEAN TAMALE PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

BLACK BEAN TAMALE PIE

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

BEEF AND BEAN TAMALE PIE

Steps:

• In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
• In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
• Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.

SPICY BEAN AND BEEF PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.