TEX MEX TAMALE RECIPE RECIPES
CHICKEN TAMALE BAKE RECIPE: HOW TO MAKE IT
When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes., In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts : Calories 364 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 851mg sodium, CarbohydrateContent 35g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 21g protein.
CORNBREAD SWIRL TAMALE PIE RECIPE - PILLSBURY.COM
If Tex-Mex dishes are a hit in your house, your family will love this incredible cornbread tamale pie. It's made with so many of the taco Tuesday flavors you love, but in the form of a tamale pie with cornbread crust. Try topping this cornbread tamale casserole with diced tomatoes, sliced green onions, fresh cilantro leaves, sour cream, pico de gallo, or salsa for extra freshness and flavor.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly spray 9 1/2-inch deep-dish pie plate with cooking spray.
- In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, diced tomatoes and enchilada sauce; cook over medium heat 2 to 3 minutes or until heated through. Cover to keep hot.
- On work surface sprinkled lightly with flour, place 8 of the cornbread swirls. With rolling pin sprinkled with flour, roll swirls together to make a solid, rounded crust, about 1/2 inch thick, pinching seams together if necessary.
- Stir cheese into meat mixture; pour hot meat mixture into pie plate. Carefully place cornbread swirl crust over meat mixture. Cut another cornbread swirl into 2 layers; unroll each layer to make a thin edging, and place around inside edge of pie plate, using more dough if needed to make a solid ring.
- Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.
Nutrition Facts : Calories 420 , CarbohydrateContent 39 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1080 mg, SugarContent 9 g, TransFatContent 0 g
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CORNBREAD SWIRL TAMALE PIE RECIPE - PILLSBURY.COM
If Tex-Mex dishes are a hit in your house, your family will love this incredible cornbread tamale pie. It's made with so many of the taco Tuesday flavors you love, but in the form of a tamale pie with cornbread crust. Try topping this cornbread tamale casserole with diced tomatoes, sliced green onions, fresh cilantro leaves, sour cream, pico de gallo, or salsa for extra freshness and flavor.
From pillsbury.com
Reviews 5
Total Time 50 minutes
Calories 420 per serving
From pillsbury.com
Reviews 5
Total Time 50 minutes
Calories 420 per serving
- Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.
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- Preheat oven to 350º. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice. Add onion to skillet and season with salt, cumin, and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn, and green chilis. Return cooked diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes. Transfer mixture to a large bowl and layer half the Fritos on the bottom of skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack, and remaining Fritos. Bake until cheese is melted and bubbly, 10 minutes. Garnish with green onions and serve.
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Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
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Reviews 5
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