looking for homemade tamale pie recipe?

Question

the one am talking about has like a cornbread topping we think hamberger helper made it

Answer 1

http://www.memorableplaces.com/recipies/momstamalepie.html

http://southernfood.about.com/od/groundbeefpies/r/bl40205e.htm

http://www.texascooking.com/recipes/tamalepie.htm

enjoy..

Answer 2

Cowboy Hot Tamale Pie recipe

Posted by Elaine at recipegoldmine.com 2004/1/9 14:58

Source: Mexican.recipes-togo

1 1/2 pounds lean ground beef
1 large onion, chopped
1 teaspoon garlic, minced
1 teaspoon seasoned salt
1 package chili seasoning mix
1 (16 ounce) can tomatoes
1 1/2 cups cooked whole kernel corn, drained
1 (3 1/4 ounce) can pitted black olives, drained
1 cup yellow cornmeal
1 teaspoon salt
2 1/2 cups cold water
1/4 cup chopped canned pimiento
1 cup shredded Cheddar cheese

Brown ground beef in skillet, breaking up meat with fork. Add seasonings and tomatoes; simmer 5 minutes.

Stir in corn and olives.

Combine cornmeal, salt and water; cook, stirring, until thick.

Add pimento.

Line greased, shallow 2-quart baking dish with part of cornmeal mush. Pour in beef mixture and make a border of remaining mush around edge of baking dish.Bake at 350 degrees F about 40 minutes.

Sprinkle with remaining cheese and bake 5 minutes longer.

Servings: 6

Answer 3

Tamale Pie, Ole!

1 large onion, chopped
1 large green pepper, chopped
Olive oil
1 cup yellow cornmeal, preferably whole-grained
1 cup whole kernel corn; canned, fresh, or frozen
2 cups chopped tomatoes, fresh or canned
1 cup soy milk or tomato juice
1 tsp. salt
1/4 tsp. cumin
1/4 tsp. garlic powder
1 can whole pitted black olives, drained

Sauté the onion and green pepper with a small amount of olive oil. Add the cornmeal, corn, tomatoes, and soy milk or juice. Cook until thick, stirring constantly.
Stir in the rest of the ingredients and pour into a casserole dish.
BAKE: 1 hour at 350 degrees.
TIPS: This can be made ahead of time. When re-warming, cover first with foil.

Answer 4

1 1/2 lbs. ground beef (.99 per lb.)
1 jar salsa (1.50)
1 can green chilies (.50)
2 c. pepper jack cheese (or any other cheese you like) (1.50)
2 boxes jiffy cornbread mix (.25 per box)
1 can refried beans (.50)
1 can whole kernel corn (drained) (.33)


In a bowl, prepare cornbread mix as package directs adding 1/2 can corn, set aside. In a skillet brown ground beef, drain. In a large bowl combine beef, salsa, chilies, remaining corn and 1 cup cheese. Spread refried beans in the bottom of a well greased 13 x 9 x 2in glass pan. Top with meat mixture and remaining cheese. Top with cornbread mix. Bake at 350 for 20-25 minutes or until heated through and cornbread topping is well cooked. Yield: approximately 8 servings. Total price per serving: $.73

Answer 5

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 6

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