Looking for a good tamale pie recipe?

Question

my grandma used to make it when I was little..it had corn bread on top..does anyone have this recipe?

Answer 1

VEGETARIAN TAMALE PIE

FILLING:

1/2 c. chopped onion
1 clove garlic
1 tbsp. oil
2 tsp. chili powder
1/2 tsp. cumin
2 c. cooked beans
1 tsp. salt
2 tbsp. tomato paste
1/2 c. whole ripe olives
1/2 c. corn
1/4 c. chopped green pepper
1/4 c. chopped celery

CRUST:

2 c. boiling water
1 c. cold water
1 1/2 c. cornmeal
1 tsp. salt
1/2 tsp. chili powder
1/3 c. grated cheddar cheese

Saute vegetables for filling. When onion becomes translucent, add spices and crushed garlic.
Mash beans. Mix beans and tomato paste into vegetables. Add remaining ingredients. Adjust seasonings and set aside.

Stir cornmeal into 1 cup cold water. Then stir cornmeal mixture into 2 cups boiling water. Add crust spices. Cook and stir until thick.

Press 2/3 of the cornmeal mixture into the bottom and sides of an 8"x8" pan. Pour the bean mixture into the crust. Top with remaining cornmeal mixture. Sprinkle with cheese and bake at 350 degrees for 30 minutes.

Answer 2

If you go to this site and put "tamale pie" (no quotes) in the recipe search box, you'll get at least four results. I have some of Ortega's cookbooks -- the recipes are good (though I haven't tried the tamale pie).

http://www.ortega.com/

Here's a recipe from Pace Foods (Campbell's). I love Pace products too. This recipe has a 5 star rating amongst 13 raters who tried it.

From: Campbell's Kitchen
Prep Time: 10 minutes
Bake Time: 20 minutes
Serves: 6

Ingredients:

1 lb. ground beef
1 can (11 1/4 oz.) Campbell's® Condensed Fiesta Chili Beef Soup
1/2 cup water
1/2 cup Pace® Chunky Salsa
1/2 cup frozen whole kernel corn
1 pkg. (8 1/2 oz.) corn muffin mix


Directions:

PREHEAT oven to 400°F.

COOK beef in skillet until browned. Pour off fat.

ADD soup, water, salsa and corn. Spoon beef mixture into 2-qt. shallow baking dish.

PREPARE corn muffin mix according to package directions. Pour over beef mixture. Bake 20 min. or until golden

Answer 3

TAMALE PIE

2 pounds of ground chuck
2 cans of Mexicorn (sold at most supermarkets)
1 small can of cream-style corn
1/2 package of Cinch (or Jiffy) brand cornbread mix
1 1/2 cups grated Cheddar
2 8 oz cans of tomato sauce
1 large onion
1 green pepper
1 tablespoon of chili powder
1 medium package of Frito corn chips
8 oz red wine
salt, pepper, garlic
sliced black olives for garnish

Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish.

Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake at 400°F for 35-45 minutes.

10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup of cheddar cheese. Garnish with sliced black olives.

Serves 8.

Answer 4

1 Heaping cup yellow corn meal
1 Cup cold water
3 Cups boiling water
1 Teaspoon garlic spread (crushed garlic can be substituted)
1 Pound of ground meat (preferably beef)
1 Medium onion chopped
1 Can whole kernel corn #2
1 Can ripe olives, whole black olives
1 Teaspoon chili powder, or more to taste
2 Cans Tomato sauce

This is how Mom's recipe said to make it.

Mix 1 heaping cup yellow corn meal and 1 cup cold water, add 3 cups boiling water and 1 teaspoon garlic spread and bring to a boil.

Brown 1pound ground meat, 1 medium chopped onion, salt and pepper, 1 can whole kernel corn #2, 1 can olives, 1 teaspoon chili powder or more, 1 teaspoon Worcestershire sauce, 2 cans tomato sauce.

Add corn meal mixture and cook on low 15 minutes. Turn into 2 qt. casserole and put shredded cheese on top and bake at 400 about 20 minutes

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Tamale Pie
1 large onion, chopped
1 green pepper, chopped
1 or 2 cloves garlic, crushed
1 T olive or canola oil
1 lb. lean ground beef
14.5-ounce can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup cornmeal
4 cups water
1 teaspoon salt
1 teaspoon chili powder
Sliced ripe olives
Preheat oven to 350°F.
Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat for about 20 minutes.

While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.

Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie.

Bake at 350°F for 20 minutes or until nicely browned. Makes about 6 servings.

Answer 5

Green Corn Tamale Pie:

Notes: Canned nopalitos (cactus strips) are available in well-stocked supermarkets and in Latino markets. Assemble pie through step 3 and make salsa up to 2 days ahead; chill separately. Bake chilled tamale pie about 1 1/4 hours.

7 pounds corn on the cob in husks (8 to 10 ears)
3/4 cup dehydrated masa flour
1/3 cup olive oil
2 cups shredded jack cheese (1/2 lb.)
1 can (7 oz.) diced green chilies, drained
About 1 1/2 teaspoons salt
6 ounces chorizo sausages, casings removed
1/2 cup canned cactus strips (optional), rinsed and drained
Chopped fresh cilantro
Green Salsa

1. With a sharp knife, cut off and discard stem end of each ear of corn down to kernels. Carefully pull off husks without tearing; rinse and cover with damp towels to keep from drying out. Pull off and discard silks from corn; rinse ears. Holding each ear upright, cut off kernels; you need 7 cups (save any extra for other uses). Discard cobs.

2. Working in batches in a blender or food processor (fill blender no more than half full), whirl corn kernels, dehydrated masa flour, and olive oil until corn is finely ground. Scrape mixture into a bowl. Stir in cheese, chilies, and 1 1/2 teaspoons salt.

3. Working with a few at a time, overlap corn husks, concave side down, to line a shallow 3- to 3 1/2-quart casserole, letting ends stick up 3 to 4 inches above rim; drop spoonfuls of the corn mixture onto husks as you go to hold them in place. Discard extra husks. Spoon remaining corn mixture into casserole and spread level. Fold ends of husks over corn mixture. Cover casserole tightly with foil.

4. Bake in a 350° regular or convection oven until corn mixture is steaming and slightly firm to touch in the center (uncover to check), 55 to 60 minutes. Let casserole stand, covered, for 10 minutes.

5. Meanwhile, cut chorizo into 1/4-inch-thick slices. In a 10- to 12-inch frying pan over medium-high heat, stir chorizo often until browned, about 5 minutes. Spoon off any fat and discard. Add cactus to pan and stir until hot, about 1 minute.

6. Uncover casserole and unfold husks. Spoon sausage mixture over center of tamale pie and sprinkle cilantro on top. Serve with green salsa. Add salt to taste.

Yield: Makes 8 servings

Answer 6

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