Best 6 Tamale Pie Moms Recipes

MOM'S TAMALE PIE

Steps:

• Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

OLD-SCHOOL TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. 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 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

TAMALE PIE

Steps:

• With rack in center position, preheat oven to 400°F. Grease a 2.5-quart baking dish (mine was 10.5- by 7.5-inches) or spray with nonstick cooking spray.
• Set a large skillet, sauté pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain grease and season with salt and pepper, to taste. Remove cooked beef to a separate plate or bowl and return the pot to the stove.
• Reduce heat to medium. Add olive oil and minced garlic; stir for 30 seconds or until fragrant. Whisk in flour and stir continuously for 1 minute. Slowly whisk in beef broth and then tomato sauce, followed by chili powder, cumin, coriander, garlic salt, onion powder, dried oregano, and chipotle chile pepper powder (if using), to taste.
• Bring the sauce to a simmer. Reduce to a low simmer, stirring occasionally, and cook for a couple minutes or until thickened. Turn off the heat.
• Stir the cooked ground beef into the sauce as well as the diced green chiles and 1 CUP of the shredded cheese. Transfer the mixture to the prepared baking dish.
• In a medium bowl, whisk together the masa harina, baking powder, and salt. Stir in the melted butter, milk, egg, and the remaining ½-cup of shredded cheese until all ingredients are just combined. The mixture will be extremely thick.
• Dollop the masa mixture over the beef mixture in the baking dish and spread to the edges, covering completely. Bake, uncovered, for 25 to 35 minutes, or until the top is golden brown and tests done with a toothpick inserted in the center. Serve immediately, plain or topped with your favorite garnishes.

TAMALE PIE - MOM'S

Steps:

• Brown beef, onions, garlic, and green pepper - drain any fat. (You can substitute diced, cooked chicken at this point for the beef, just brown the onions, garlic and green pepper) Add tomato sauce and corn, cummin, olives and salt. Mix and simmer 20 minutes. Add cheese and stir til melted, cover and remove from heat.
• For cornmeal topping:.
• Mix meal and 1 t. salt into cold water. Cook until like mush. Stir in butter.
• Pour meat mixture into a large baking dish and top with meal mixture.
• Bake at 375 Degrees F for 20 minutes.