TAMALE RECIPE BEEF 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

BEEF AND BEAN TAMALE PIE RECIPE - BETTYCROCKER.COM

Beef and Bean Tamale Pie Recipe - BettyCrocker.com image

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

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
2/3 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)

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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