CHRISTMAS TAMALE RECIPE RECIPES

Name: Cornbread Tamale Pie
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 medium onion, finely chopped; 1 cup rinsed and drained canned black beans; 1 cup corn, drained, canned or frozen (thawed if frozen); 1 cup tomato sauce; 1 cup beef or chicken broth; 1/2 cup diced green bell pepper, optional; 1 tablespoon chile powder; 1/2 teaspoon ground cumin; 1 1/2 teaspoons salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 3/4 cup cornmeal; 1 tablespoon flour; 1 tablespoon sugar; 1 1/2 teaspoons baking powder; 1 egg; 1/3 cup milk; 1 tablespoon vegetable oil

CORNBREAD TAMALE PIE RECIPE - NYT COOKING

Cornbread Tamale Pie Recipe - NYT Cooking image

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.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil

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.

Nutrition Facts : @context http//schema.org, Calories 445, UnsaturatedFatContent 14 grams, CarbohydrateContent 37 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 678 milligrams, SugarContent 8 grams, TransFatContent 1 gram

EASY CHICKEN TAMALE PIE RECIPE: HOW TO MAKE IT

Easy Chicken Tamale Pie Recipe: How to Make It image

All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 50 minutes

Prep Time 20 minutes

Cook Time 07 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 pound ground chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, salsa and minced fresh cilantro

Steps:

In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 359 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 1021mg sodium, CarbohydrateContent 40g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 20g protein.

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