WebPreheat oven to 375 degrees. Coat a 9″ 2-quart casserole dish or oven-proof 9″ glass bowl, or a 9″ X 12″ rectangle, with cook spray and set aside. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions, and garlic. Cook stirring often, breaking up beef until meat is browned.
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WebHere are a few sides that go well with the best tamale pie recipe: Ranch-style beans, refried beans, or seasoned black beans. Use ground turkey, ground pork, ground chicken, or sausage in lieu of the beef. For a mild dish, swap out the Ro-Tel and use a 14.5-ounce can of regular petite diced tomatoes. Look for mild red enchilada sauce as well.
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WebPreheat oven to 350 degrees. Cook ground beef and onions together, drain, and season with taco seasoning. Layer in 9x13 baking dish. Add tomatoes, chiles, corn, beans, and 1 cup of cheese. Mix everything in the pan. Top with prepared corn muffin mix and top with cheese. Bake for 35-45 minutes or until golden brown.
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WebRemove the meat mixture from the heat and transfer to a 10″ baking dish {or keep in oven proof skillet}. Sprinkle the top of the ground beef mixture with shredded cheese. Combine box mix, creamed corn, egg, milk and sour cream to a bowl and mix. Spoon the cornbread mixture evenly over the cheese and beef mixture.
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WebStep 4. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat.
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WebSautee for 2-3 minutes or until softened, and add zucchini. Sautee for an additional minute. Add ground beef, paprika, onion powder, salt, and garlic powder. Stir to incorporate and cook until the meat has browned, then stir in tomato sauce. Fold in 1 cup of sour cream and cheddar cheese until incorporated.
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WebRemove skillet from heat. (If you are not using a cast iron skillet, transfer the ground beef mixture into a 9×9 casserole dish, or pie plate). Top with shredded cheddar cheese. In a separate large mixing bowl, whisk together Jiffy corn muffin mix with milk and egg. Pour the batter over the skillet ingredients.
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WebCook beef in a skillet until brown. Drain the grease and add to a large heat-safe bowl. Add the green chiles, enchilada sauce, minced onion, chili powder, and garlic salt and mix well. Next, add the sour cream and shredded cheese to the meat mixture and mix well. Pour into a casserole dish.
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WebPrep: Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie dish and set it aside. Combine: Mix together the cornbread mix, egg, sour cream, and creamed corn in a large bowl. Bake: Pour the cornbread mixture into the prepared baking dish and bake for …
WebPrepare baking dish, spray with non stick cooking spray, set aside. Brown ground beef with onions. Drain fat. Add black beans, enchilada sauce and taco seasoning, combine well. Simmer 5 minutes, set aside. In a medium-sized mixing bowl, prepare cornbread topping. Add jiffy cornbread mix, creamstyle corn, sour cream and egg. Mix to combine.
WebIn a small sauce pan heated to medium-high heat, add cornmeal, salt, and cold water. Cook, stirring constantly, until thickened, adjusting temp if boiling too much. Add butter and mix well. Spread the cornmeal mixture over top, not too …
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WebPour the beef mixture into a 13 x 9 casserole pan. Sprinkle with cheese. In a separate bowl, mix the corn muffin mix according to the package directions. Spread the batter evenly on top of the beef mixture. Bake for 25-30 minutes or until the topping is golden brown.
WebStep One. Preheat oven to 400 degrees Fahrenheit. Brown the ground beef with onion, cumin, chili powder, salt and pepper. When the meat mixture is about halfway done, add in the minced garlic and green chilies, cook until the meat is no longer pink.
WebInstructions. Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes. Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes.
WebPreheat oven to 400 degrees F and grease a ceramic pie dish with cooking spray. Set aside. Place corn muffin mix, corn, green chiles, sour cream, egg, and 1/2 tablespoon taco seasoning into a medium sized bowl and whisk until combined. Pour into the prepared pie dish and bake until the corn is barely set and golden brown, about 30-40 minutes
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WebSpray a 10-inch pie plate with cooking spray and set aside. In a medium bowl, combine the cornbread mix, egg, milk, cayenne pepper, and hatch chiles and stir well. Pour the cornbread mixture into the pie plate and bake for 20-25 minutes. While the cornbread crust is baking, saute the veggies.
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Web1 egg. ⅓ cup milk. Directions. Brown and drain ground beef. Add ground beef, cumin, salt, pepper and garlic to a 6 quart crock pot and mix well. Add corn, black beans, enchilada sauce and ½ cup Mexican shredded cheese to the crock pot and mix well. Sprinkle ½ cup of Mexican cheese over top. Mix corn bread mix as directed.