BREAKFAST TAMALE RECIPE RECIPES

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OLD-SCHOOL TAMALE PIE RECIPE | ALLRECIPES



Old-School Tamale Pie Recipe | Allrecipes image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     Mexican Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 1 9x13-inch pie

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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.

Nutrition Facts : Calories 311.2 calories, CarbohydrateContent 14.9 g, CholesterolContent 96.6 mg, FatContent 19 g, FiberContent 1.9 g, ProteinContent 20.2 g, SaturatedFatContent 9.7 g, SodiumContent 709.8 mg, SugarContent 5.6 g

PULLED PORK TAMALE CASSEROLE RECIPE | ALLRECIPES



Pulled Pork Tamale Casserole Recipe | Allrecipes image

From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.

Provided by James

Categories     Mexican Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 ¼ pounds cooked pulled pork
1 (10 ounce) can red enchilada sauce
1 (4.5 ounce) can chopped green chile peppers
½ cup black beans, rinsed and drained
½ cup frozen corn
½ medium onion, diced
⅓ cup sliced black olives
1 (15 ounce) package corn bread mix
⅔ cup milk
1 egg
2 tablespoons butter, melted
3 ounces shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
  • Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

Nutrition Facts : Calories 456.4 calories, CarbohydrateContent 50.6 g, CholesterolContent 87.3 mg, FatContent 17.4 g, FiberContent 2.5 g, ProteinContent 23.9 g, SaturatedFatContent 7.1 g, SodiumContent 1796.9 mg, SugarContent 8.1 g

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