Best 6 Mexican Beef And Cornbread Pie Recipes

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

TAMALE PIE

Steps:

• Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
• Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
• Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
• While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
• If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
• Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.

MEXICAN CORNBREAD PIE RECIPE

Steps:

• Preheat oven to 425°.
• Coat with cooking spray a 9" skillet pan.
• Brown hamburger and sausage on medium high and drain.
• Sauté onions in meat, add peppers and bacon; set aside.
• In a mixing bowl combine jiffy muffin mix, eggs, milk, creamed corn, and garlic and chili powder.
• Stir to combine; do not over mix.
• Pour half of batter into prepared skillet.
• Spread meat mixture over batter.
• Sprinkle with cheese.
• Spread remaining batter over cheese.
• Bake 30 to 45 minutes or until lightly browned.
• Cool 5-10 minutes before cutting.
• Top with a dollop of sour cream and chives
• Enjoy your Mexican Cornbread Pie Recipe!

MEXICAN CORNBREAD PIE

Steps:

• 1. In a large cast iron skillet brown ground beef and onion. Drain and pour into a medium mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and teaspoon cumin. Stir and set aside.
• 2. Preheat oven to 400 degrees. In a large mixing bowl add cornmeal, baking powder, sugar, 1/2 teaspoon salt. Then add 1 cup cheddar and coat cheese well with the dry ingredients. Then add cream style corn, milk, and green chiles.
• 3. Pour half of the cornbread mixture in the cast iron skillet that the ground beef was cooked in. Pour all of the ground beef mixture on top of the cornbread mixture. Top with remaining cornbread mixture.
• 4. Bake 30 to 40 minutes until golden brown. Remove from oven and top with remaining cup of cheese. Let sit until cheese is melted about 10 minutes. Served sliced with salsa and sour cream (optional)

MEXICAN BEEF AND CORNBREAD PIE

Steps:

• Preheat oven to 400 degrees.
• Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
• Pour beef into a paper towel lined strainer and drain well.
• Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
• Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
• Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
• Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
• Bake, uncovered, 30 to 40 minutes until topping is golden.

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.