BETTY CROCKER TAMALE PIE RECIPES
CHICKEN TAMALE PIE RECIPE - BETTYCROCKER.COM
A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
- Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
Nutrition Facts : Calories 310 , CarbohydrateContent 32 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 860 mg, SugarContent 7 g, TransFatContent 1/2 g
BEEF AND BEAN TAMALE PIE RECIPE - BETTYCROCKER.COM
Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that’s infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.
Nutrition Facts : Calories 400 , CarbohydrateContent 33 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 7 g, TransFatContent 1/2 g
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SLOW-COOKER TAMALE PIE RECIPE - BETTYCROCKER.COM
Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.
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Reviews 4
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Reviews 4
Total Time 5 hours 15 minutes
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TAMALE RECIPES - BETTYCROCKER.COM
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