5 Star Tamale Pie Recipe

Tamale Pie Brown Eyed Baker

WebMar 31, 2021 · Preheat the oven to 400°F. Cook onion mixture: In a large skillet over medium-high heat, warm the oil until hot. Add onion, green …

Rating: 4.5/5(88)
1. Preheat oven to 400 degrees F.
2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
4. Make the Cornbread Topping: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and use a rubber spatula to gently mix it together, taking care not to overmix the cornbread batter.

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Tamale Pie Small Town Woman

WebSep 30, 2021 · Preheat oven to 400 degrees. Lightly grease or spray with nonstick cooking spray an 11x7 inch casserole dish. Browning the ground beef in a large skillet over …

Rating: 5/5(40)

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Tamale Pie! Feasting At Home

WebNov 3, 2017 · Make the Cornmeal Crust: Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, …

Rating: 5/5(16)
1. Preheat oven to 400F
2. In a 10-11 inch oven proof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first – cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids.)
3. Add the corn and beans, salt and spices. Stir in the enchilada sauce and water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is …you want this stew base to be flavorful and robust in flavor and just slightly liquidy. Simmer on low and while it’s simmering, make the cornbread topping.
4. Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk sour cream, and oil in a small bowl. Pour the wet ingredients into the dry and whisk.

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