Moms My Aunts Tamale Pie Recipes

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

CALIFORNIA TAMALE PIE

Steps:

• In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.

MOM'S TAMALE PIE

Steps:

• Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.

TAMALE PIE

Steps:

• With rack in center position, preheat oven to 400°F. Grease a 2.5-quart baking dish (mine was 10.5- by 7.5-inches) or spray with nonstick cooking spray.
• Set a large skillet, sauté pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain grease and season with salt and pepper, to taste. Remove cooked beef to a separate plate or bowl and return the pot to the stove.
• Reduce heat to medium. Add olive oil and minced garlic; stir for 30 seconds or until fragrant. Whisk in flour and stir continuously for 1 minute. Slowly whisk in beef broth and then tomato sauce, followed by chili powder, cumin, coriander, garlic salt, onion powder, dried oregano, and chipotle chile pepper powder (if using), to taste.
• Bring the sauce to a simmer. Reduce to a low simmer, stirring occasionally, and cook for a couple minutes or until thickened. Turn off the heat.
• Stir the cooked ground beef into the sauce as well as the diced green chiles and 1 CUP of the shredded cheese. Transfer the mixture to the prepared baking dish.
• In a medium bowl, whisk together the masa harina, baking powder, and salt. Stir in the melted butter, milk, egg, and the remaining ½-cup of shredded cheese until all ingredients are just combined. The mixture will be extremely thick.
• Dollop the masa mixture over the beef mixture in the baking dish and spread to the edges, covering completely. Bake, uncovered, for 25 to 35 minutes, or until the top is golden brown and tests done with a toothpick inserted in the center. Serve immediately, plain or topped with your favorite garnishes.

MISSISSIPPI TAMALE PIE

Steps:

• For the batter: Preheat the oven to 375 degrees F and place an 8- to 10-inch cast-iron skillet inside.
• Combine the cornmeal, masa and salt in a large mixing bowl. Place the butter in a small saucepot over medium heat. When the butter is melted, remove the pan from the heat and whisk in the milk and eggs. Add all of the liquid to the dry ingredients. Stir with a wooden spoon or spatula until the batter just comes together (a few lumps are okay). Set the batter aside to rest.
• For the filling: Melt the butter in a large saute pan over high heat. Add the onions, garlic and peppers and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the chicken and sauce to the pan and bring to a simmer. Remove the pan from the heat and stir in the cilantro, lime zest and juice and Cheddar.
• Transfer the filling to the preheated cast-iron skillet, then pour the batter over the top. Bake until the top is risen and browned, and a knife inserted into the center comes out clean, about 30 minutes. Cool on a rack 5 to 10 minutes before serving. Serve with sour cream.
• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
• Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
• Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
• Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
• After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

TAMALE PIE MOM'S

Steps:

• 1. To make the filling, brown ground beef, onions and peppers; drain. Add the rest of the ingredients down to the cornmeal except the cheese. Bring to a boil; simmer, uncovered, uncovered, for 20 minutes or until thickened. Add 1/2 cup of the cheese; stir until melted. Set aside.
• 2. To make the crust, combine cornmeal, salt, water and chili powder in saucepan. Cook on medium-high, stirring constantly, until thick. Add butter; mix well.
• 3. Spread half of crust mixture over bottom of a 12x8x2" baking dish. Add filling; spoon on the remaining crust.
• 4. Bake at 375 degrees for 45 minutes. Top with 1/2 cup of grated cheese, if desired, put back in oven to melt. Let it set a few minutes before serving.

MOM'S TAMALE PIE

Steps:

• FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
• Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
• CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
• Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
• Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.

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.

MOM'S TAMALE PIE

Steps:

• Cook onion and green pepper in a little hot fat. Brown beef. Add rest and simmer 20 minutes. Stir in cheese. Pour in casserole. Mix topping ingredients. Spoon over meat in strips. Bake 375 degrees 40 minutes

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.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
• Stir in the cumin, salt, chili powder and pepper.
• Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
• Cover and cook on low for 6-8 hours or until heated through.
• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
• Sprinkle with cheese; cover and let stand for 5 minutes before serving.

"MOM’S" (MY AUNT'S) TAMALE PIE

Steps:

• Brown meat with chopped onion and some garlic. Drain, then salt and pepper to taste. Add can of diced tomatoes, corn and olives. Bring to a low boil for about 5 minutes. Slowly add (by pouring) corn meal into mixture until it resembles and boils like oatmeal. Pour mixture into a large baking dish (spray with Pam first) and top with cheese. Bake at 325° for 30 minutes or until done.