BEST TAMALE PIE RECIPES

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BEST TAMALE PIE RECIPE - HOW TO MAKE TAMALE PIE - DELISH



Best Tamale Pie Recipe - How to Make Tamale Pie - Delish image

Love tamale pie? This tamale pie recipe from Delish.com is the best.

Provided by Lauren Miyashiro

Categories     Cinco de Mayo    easy chicken    weeknight meals    main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

Cooking spray
1 box corn muffin mix (such as JIFFY)
1 large egg
1/2 c. sour cream
1/2 c. canned creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey jack

Steps:

  • Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
  • Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
  • Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
  • Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.

BEST CHICKEN TAMALE PIE - HOW TO MAKE CHICKEN TAMALE PIE



Best Chicken Tamale Pie - How to Make Chicken Tamale Pie image

Looking for an easy tamale pie recipe? This Chicken Tamale Pie is AMAZING.

Provided by DELISH.COM

Categories     easy chicken    dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

Cooking spray
1 box Jiffy corn muffin mix
1/2 c. sour cream
1 large egg
1/2 c. corn kernels (canned, fresh, or frozen)
2 tbsp. melted butter
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 c. cooked shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

Steps:

  • Top with both cheeses and bake 20 minutes more. 
  • Garnish with cilantro before serving. 

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This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
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