Tamale Pie Recipe 1960s

My Mom's Tamale Pie – Good Dinner Mom

WEBJun 28, 2023 · Bake in 375℉ oven, uncovered for about 40 minutes until the filling is bubbly around the edges and the top is beginning to craggle. At this time you can add up to an …

Rating: 5/5(4)

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Tamale Pie (with Classic Cornmeal Crust) Valerie's …

WEBJul 6, 2022 · In a saucepan, warm the milk with the sugar, salt, and butter, until the butter has melted. Reduce the heat and stir in the cornmeal, a …

Rating: 4.8/5(99)
1. Preheat oven to 375 F degrees. Lightly coat a 13" x 9" (or slightly smaller) casserole dish with non-stick cooking spray.
2. In a large skillet over medium-high heat, brown ground beef with onion and green bell pepper. Cook until beef is no longer pink and then drain off as much grease from the pan as possible. Stir in garlic, tomatoes, tomato sauce, corn, olives, salt, chili powder, cumin, crushed red pepper and black pepper and bring to a low boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in 1 cup shredded cheddar cheese and simmer till melted. Transfer to prepared dish.
3. In a large saucepan over medium heat, warm milk, 1 tablespoon sugar, 1/2 teaspoon salt and 2 tablespoons butter, until butter has melted. 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 cheese. Slowly drizzle in the beaten eggs, stirring vigorously until combined. Pour cornmeal mixture over meat mixture, smoothing out evenly over the surface.
4. Bake at 375 degrees for 30 to 40 minutes until golden brown and bubbly around the edges. Remove from oven and allow to cool for 5 to 10 minutes. Serve with sour cream.

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Easy Old School Tamale Pie (Without Jiffy!) BEST …

WEBApr 23, 2019 · Pour the cornbread batter into a greased cast iron skillet, pie dish, or baking dish and bake for 20 minutes. Use a handle of a wooden …

Rating: 4.3/5(50)
1. Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
2. 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.
3. 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.
4. 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.

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