Best Beef Tamale Recipes

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BEEF AND BEAN TAMALE PIE



Beef and Bean Tamale Pie 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 By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 15

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, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g

BEEF AND PORK TAMALE PIE



Beef and Pork Tamale Pie image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 pound ground pork
1 1/2 pound ground sirloin
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
1 tablespoon ground cumin (scant palmful)
1 tablespoon coriander (scant palmful)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup tomato paste
1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
1 cup beef stock
1 1/2 cups chicken stock or water
1 1/2 cups milk
About 1 cup quick cooking polenta
2 tablespoons butter
1 generous tablespoon honey
1 1/2 cups shredded Cheddar or smoked Cheddar cheese

Steps:

  • Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
  • The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
  • Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

CROCK POT BEEF TAMALE PIE



Crock Pot Beef Tamale Pie image

I love that this recipe calls for the corn muffin mix so that you don't have to wrestle around trying to find your cornbread recipe. Where the recipe calls for enchilada sauce, feel free to use your own or your favorite.

Provided by FLUFFSTER

Categories     Savory Pies

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans, rinsed and drained
10 ounces enchilada sauce (canned or fresh)
1 (6 ounce) package corn muffin mix
1/3 cup milk (for muffin mix)
2 tablespoons oil (for muffin mix)
1 egg (for muffin mix)
1 cup colby cheese, shredded
1 (4 ounce) can green chilies, undrained
1/2 cup sour cream
1/2 cup your favorite salsa
1/4 cup fresh cilantro, chopped

Steps:

  • In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
  • Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
  • Pour into a 4-5 quart crock pot.
  • In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
  • Next, add cheese and chiles, including the liquid from the chile can.
  • Spoon over beef in crock pot.
  • Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.

Nutrition Facts : Calories 786.6, Fat 42.2, SaturatedFat 17.2, Cholesterol 169.8, Sodium 1743.1, Carbohydrate 59.3, Fiber 9.2, Sugar 15.3, Protein 42.7

BEEF AND CHEESE TAMALE PIE



Beef and Cheese Tamale Pie image

This festive casserole is perfect for the holidays. It feeds a crowd and kids love it. This is the next best thing to the traditional tamales.

Provided by Vseward Chef-V

Categories     Savory Pies

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 22

1 large onion, chopped
1 1/2 lbs lean ground beef
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
2 tablespoons chili powder
1 (14 ounce) canned stewed tomatoes
2 cups fresh corn kernels or 2 cups frozen corn kernels
1/2 cup chopped fresh cilantro
1 1/2 cups grated monterey jack pepper cheese, divided
1 1/2 cups grated sharp cheddar cheese, divided
3 cups reduced-sodium chicken broth
1 teaspoon salt
2 cups yellow cornmeal
2 cups cold water
1 cup low-fat plain yogurt
1/3 cup low-fat plain yogurt
3 tablespoons heavy cream (can use light)
1/2 cup canned diced tomato, drained
sour cream (optional)
1 (6 ounce) can pitted black olives (optional)

Steps:

  • To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
  • Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
  • Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
  • To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
  • Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
  • To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
  • Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.

Nutrition Facts : Calories 438.2, Fat 21.9, SaturatedFat 11.3, Cholesterol 85.2, Sodium 882.8, Carbohydrate 33.5, Fiber 3.8, Sugar 7, Protein 29.1

BEEF FILLET MARINATED IN CHOLULA HOT SAUCE WITH TAMALE AND ACHIOTE PASTE



Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Four 6-ounce beef fillets
4 tablespoons hot pepper sauce, recommended: Cholula
8 tablespoons olive oil
1-ounce garlic, minced
1-ounce chopped thyme, rosemary, and sage
Salt and pepper
Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1-ounce garlic, chopped
1 onion, sliced
1 tablespoon hot pepper sauce, recommended: Cholula
8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1-ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

Steps:

  • To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.
  • To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.
  • To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.
  • To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

BEEF TAMALE SQUARES



Beef Tamale Squares image

Serve these hearty squares on a bed of shrredded iceberg lettuce and with a side of salsa and sour cream as an entree, or cut into smaller pieces and serve as an appetizer. Recipe from BGFoods.

Provided by Pat Duran

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 9

8 1/2 oz package corn muffin mix
1 1/2 c water
2 large eggs
1 Tbsp chili powder
1/2 lb ground beef, cooked and drained
16 oz jar ortega salsa-homestyle recipe-mild
2 c shredded cheddar cheese, divided
1 c thawed corn
1 c shredded iceberg lettuce

Steps:

  • 1. Heat oven to 450^. Lightly grease a 12x8-inch baking dish. Combine muffin mix, water, eggs and chili powder in a medium bowl; add beef, salsa, 1 cup cheese and the corn. Place into prepared baking dish. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.

BEEF MOLE TAMALE PIE



Beef Mole Tamale Pie image

Found this recipe on RecipeRewards and am Posting it for ZWT II 2006 Mexico. I have not tried this yet, but sure sounds good. This looks as if it could make a great dish for pot lucks, or OMAC's.

Provided by Chabear01

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 23

1 1/2 lbs ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (10 ounce) package frozen whole kernel corn, partially thawed
1 1/4 cups salsa, medium-hot (or to taste)
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 1/2 teaspoons salt, divided
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded
1/3 cup fresh cilantro, chopped
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2/3 cup milk
3 tablespoons butter, melted
1 egg, beaten
fresh cilantro leaves
chili pepper
sour cream (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Spray 11"x7" baking dish with nontick cooking spray.
  • Brown beef with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 tsp salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally.
  • Remove from heat; stir in cheese and cilantro.
  • Spread into prepared dish.
  • Combine flour, cornmeal, sugar, baking powder and remaining 1/2 tsp salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistend.
  • Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes or until topping is light brown and filling is bubbly.
  • Let stand 5 minutes before serving.
  • Garnish with cilantro, chile pepper and sour cream.

Nutrition Facts : Calories 700.2, Fat 37.6, SaturatedFat 18.6, Cholesterol 164.9, Sodium 1379.2, Carbohydrate 54.2, Fiber 4.9, Sugar 9.7, Protein 38.8

SLOW-COOKER BEEF TAMALE BOWLS



Slow-Cooker Beef Tamale Bowls image

Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make.

Provided by Tieghan Gerard

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 16

2 lb beef flank steak
1 package (1 oz) Old El Paso™ hot & spicy taco seasoning mix
1 can (14 oz) Old El Paso™ enchilada sauce
1 onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 1/2 cups canned black beans
4 cups water
1 cup quick-cooking dry polenta
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons butter
Salt and pepper, to taste
1 avocado, peeled, pitted, mashed with salt and pepper
1 cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed tortilla chips

Steps:

  • Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
  • Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
  • Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
  • Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.

Nutrition Facts : ServingSize 1 Serving

BEEF TAMALE CASSEROLE



Beef Tamale Casserole image

An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.

Provided by SharleneW

Categories     One Dish Meal

Time 45m

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 lb lean ground beef
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes, in thick puree
1 (16 ounce) can kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen or canned(drained)
2 cups grated cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
  • Over medium heat, bring mixture to a boil.
  • Reduce heat and then cook, stirring, until thickened (about 5 minutes).
  • In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
  • Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
  • Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
  • Spoon in meat mixture.
  • Spread cornmeal mixture over and then sprinkle with cheese.
  • Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 378.6, Fat 16.5, SaturatedFat 8.5, Cholesterol 66.5, Sodium 873.5, Carbohydrate 35.2, Fiber 6, Sugar 4.3, Protein 24.6

BEEF AND BEAN TAMALE PIE



Beef and Bean Tamale Pie image

From Pillsbury Doughboy Slow Cooker Recipies (2003). Cookbook notes that cornbread won't darken like cornbread baked in the oven but will get color from soaking the sauce below. Check cornbread for doneness with toothpick test.

Provided by LaJuneBug

Categories     Meat

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb lean ground beef
1/2 cup onion, chopped
15 ounces kidney beans, drained and rinsed
10 ounces enchilada sauce
6 1/2 ounces cornbread mix
1/3 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 egg
1/2 cup colby-monterey jack cheese, shredded
4 1/2 ounces green chilies, chopped
1/4 cup sour cream
1/4 cup green onion, chopped

Steps:

  • In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
  • In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
  • Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.

Nutrition Facts : Calories 591.9, Fat 28, SaturatedFat 10.2, Cholesterol 112.4, Sodium 1515.1, Carbohydrate 58.1, Fiber 9, Sugar 14.9, Protein 27.5

TAMALE CHEDDAR BEEF SQUARES



Tamale Cheddar Beef Squares image

This came out of a little book titled Church Suppers, pil piblications. I did add a number of things to tweak it a little. I was thinking as I was making it that the addition of chorizo and pepper jack cheese wouild be very nice indeed, and next time I make it am going in that direction.

Provided by Jane Whittaker

Categories     Beef

Time 40m

Number Of Ingredients 15

6 oz pkg of corn muffin and cornbread mix
1/3 c 2% milk
1/4 c egg subsitute
2 Tbsp canola oil, divided
1 small onion, diced
1 clove garlic, minced
1 lb lean ground beef
1 c frozen corn, (a can will do just as well )
4 oz diced green chilis
14 oz can mexican style stewed tomatoes
1 pkg taco seasoning
1 tsp or more of cumin to your taste
2 c grated cheddar
sour cream for topping
diced pickled jalepenos for topping

Steps:

  • 1. Pre heat oven to 425° Spray a 12x9 inch baking dish with non stick spray
  • 2. In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil
  • 3. Spread over the bottom of the prepared pan.
  • 4. With the remaining tablespoon of oil, saute onions and cook in a large saucier til translucent. Add garlic and cook a minute more.
  • 5. Crumble beef and cook until no longer pink.
  • 6. Mix together the tomatoes and cornstarch, add to beef.
  • 7. Stir in remaining ingredients using half of the cheddar. Add in 2 cansfulls of water using the chili can. Bring to a boil and cook for 5 minutes, stirring constantly
  • 8. Spoon beef mixture over cornmeal batter.
  • 9. Cover with foil and bake for 15 minutes.
  • 10. Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.
  • 11. Serve hot with sour cream and the jalepenos for toppers

BEEF TAMALE PIE



Beef Tamale Pie image

Make and share this Beef Tamale Pie recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1 1/2 cups cornmeal
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1 tablespoon olive oil
1 1/2 lbs ground chuck
1 1/2 cups green onions, chopped (tops and bottoms)
1 cup chunky salsa
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
2 cups jalapeno pepper cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
1 teaspoon crushed oregano

Steps:

  • Preheat oven to 350 degrees.
  • Grease 9 or 10 inch spring form pan.
  • In medium saucepan, combine broth, corn meal, garlic powder, paprika and olive oil.
  • Bring to a boil over medium high heat, stirring constantly.
  • Reduce heat to low, simmer until very thick, stirring constantly.
  • Spoon into prepared pan.
  • With back of spoon, press mixture up sides of pan to form a 1 1/2 inch rim.
  • Set aside.
  • Brown ground beef and onion together, drain.
  • Reserve 1 cup of meat mixture for topping.
  • Add 1/2 cup salsa, chili powder, cumin and red pepper.
  • Simmer uncovered 5 minutes, stirring occasionally.
  • Remove from heat, stir in 1 1/2 cups cheese.
  • Spoon evenly into prepared crust.
  • Top with remaining 1/2 cup salsa, olives, 1/2 cup cheese and 1 cup meat mixture.
  • Sprinkle with oregano.
  • Bake 45 to 50 minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 340.3, Fat 18.9, SaturatedFat 6.5, Cholesterol 58.7, Sodium 667.5, Carbohydrate 23.2, Fiber 3.5, Sugar 2, Protein 20.1

BEEF AND BEAN TAMALE PIE



BEEF AND BEAN TAMALE PIE image

Categories     Bean     Beef     Dinner

Yield Serves 4

Number Of Ingredients 12

1/2 Pound lean ground beef
1/2 Cup chopped onion
1 Can(15 oz)kidney beans, drained, rinsed
1 Can(10 oz)enchilada sauce
1 Pouch(6.5 oz)golden corn muffin and bread mix
1/3 Cup milk
2 Tablespoon margarine or butter, melted
1 Egg
1/2 Cup(2 oz)shredded Colby-Monterey Jack cheese
1 Can(4.5 oz)chopped green chiles
1/4 Cup sour cream
1/4 Cup chopped green onions

Steps:

  • 1. In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. 2. In small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened. (Batter will be lumpy.) Add cheese and chiles; stir gently to mix. Spoon over beef mixture in slow cooker. 3. Cover; cook on Low for 5 to 6 hours or until toothpick inserted in center of corn bread comes out clean. Top individual sevings with sour cream and green onions.

UPSIDE DOWN BEEF TAMALE PIE



Upside Down Beef Tamale Pie image

Number Of Ingredients 20

1 small onion chopped
1/2 medium red bell pepper chopped
12 ounces lean ground beef
1 (14.5-ounce) can diced tomato
1 (7-ounce) can corn drained
1 (4-ounce) can diced green chili
1/3 cup water
1/3 cup yellow cornmeal
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/4 cup sliced ripe olives
TOPPING
2 cups milk
2 tablespoons butter
1 teaspoon salt
2/3 cup yellow cornmeal
2 eggs
2 cups shredded Cheddar cheese

Steps:

  • 1. Chop the onion 2. Chop the bell pepper. 3. Brown the ground beef in a deep frying pan over medium heat, then drain the fat. Reduce the heat to low, add the remaining filling ingredients, and simmer 20 minutes. 4. While the filling mixture simmers, prepare the topping. Bring the milk, butter, and salt to a boil in a pot over medium-high heat. Gradually add the cornmeal, stirring constantly until the mixture thickens. Remove from the heat and let cool for 10 minutes. 5. Transfer the cooled cornmeal to a medium- size bowl. Add the eggs and cheddar cheese, and stir until well combined. 6. Spread the ground beef mixture evenly in the bottom of an oiled 13x9 inch baking pan. Spread the topping over the filling in an even layer. 7. Bake in a preheated 375°F oven for 25 minutes or until the topping forms a golden brown crust. Let the "pie" sit a few minutes before cutting into squares and serving. (Use a spatula to remove the squares from the pan.)

Nutrition Facts : Nutritional Facts Serves

CATHY'S BEEF TAMALE CASSEROLE



Cathy's Beef Tamale Casserole image

Ive been thinking about doing this for a few weeks but wasnt sure how I wanted to make this. Well today I took the plunge and this is what I came up with. It was real good...

Provided by Cathy LaFay

Categories     Casseroles

Number Of Ingredients 19

MEAT FILLING:
3/4 lb lean ground beef
1 small red bell pepper, diced
1 medium onion, diced
1 shallot, diced
1 can(s) ranch style beans
1 bag(s) frozen mixed vegetables (carrots, corn, peas, green bean)
1 Tbsp ortega - taco seasoning mix 40% less sodium
CORNBREAD TOPPING:
1 1/4 c yellow corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c sugar (i dont add the sugar because i dont like a sweet cornbread)
1 Tbsp water
1 small jalapeno (take seeds out if you dont like it spicy)
1/2 tsp cayenne pepper
1 Tbsp extra virgin olive oil
1 c low fat green yogurt

Steps:

  • 1. Preheat oven 350.
  • 2. Add extra virgin olive oil or spray a pan and saute onions & shallots in a large pan until they start to get golden in color. Add diced bell pepper and saute. Push the onions and shallots off to the side.
  • 3. Add ground beef and brown breaking it up with your spoon. When its no longer pink mix the onion shallot and peppers with your meat and add frozen vegetables and taco seasoning. Mix well and add ranch style beans. Heat thru.
  • 4. While the ground beef is browning (or before you start that part)you can make the cornbread topping. Add all the dry ingredients in a large enough bowl and mix well. Make a well in the center of the bowl and add your wet ingredients in the center and mix until everything is moist. The mixture will be on the thicker side.
  • 5. Spray an 8x10 pan. Take about a 1/4 of the cornbread mixture and make a layer on the bottom of the pan. Put your meat mixture on top of that and then top with the rest of the cornbread mixture.
  • 6. Bake at 350 for about 45 minutes - an hour. Its done when the top is golden brown.

BEEF TAMALE RECIPE



Beef Tamale Recipe image

Bring this Beef Tamale Recipe to the table and your diners will open the wrappers like gifts! This Beef Tamale Recipe contains peppers, onions and more.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 16

12 slices OSCAR MAYER Bacon
1 onion, divided
2 lb. lean ground beef
1 plum tomato, seeded, chopped
3 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. ground cloves
2 pkt. (0.28 oz. each) seasoning with coriander and annatto, divided
3 cups warm fat-free reduced-sodium chicken broth
2 cups white cornmeal (arepa flour)
1 lb. frozen banana leaves, thawed, cut into 12 pieces (about 8-1/2 inches)
1 red pepper, cut into thin strips
1/3 cup pitted green olives
1/4 cup capers
12 pitted prunes
3/4 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Chop half the onion. Add to skillet along with the ground beef, tomatoes, garlic, cumin, cloves and 1 pkt. seasoning; mix well. Cook 10 to 12 min. or until most the liquid is cooked off, stirring frequently.
  • Meanwhile, stir remaining seasoning pkt. into chicken broth; gradually add to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Cover until ready to use.
  • Slice remaining onion half. Place banana leaves in single layer on work surface. Spread about 1/3 cup dough mixture into 6x4-inch rectangle on each leaf; top with ground beef mixture, onion slices, pepper slices, olives, capers, prunes and bacon slices. Fold over both long sides of each leaf, then fold over both remaining ends to completely enclose filling. Wrap each tamale tightly in heavy-duty foil.
  • Bring 5 qt. water to boil in 8-qt. stockpot or tamalera. Add tamales; cover. Cook on medium-low heat 30 to 40 min. or until cooked through. Remove tamales from water with tongs; drain. Cool 10 min. Top with cheese before serving.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 1 g, Protein 21 g

BEEF TAMALE SOUP



Beef Tamale Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15

2 units onion
2 units bell pepper
0.75 cups green chilies
0.5 cups vegetable oil
1 pounds lean ground beef
2 tablespoons garlic powder
2.5 tablespoons cumin
1.5 teaspoons season salt
1 packages taco seasoning
15 ounces kidney beans
2 cans stewed tomatoes
1 cups corn
1 cups black olives
4 cups beef stock
1 units sour cream

Steps:

  • Sautee onions, bell peppers and green chilies in oil until limp. Add ground beef and cook until crumbly. Add garlic powder, cumin, season salt and taco seasoning. Cook another 5 minutes.
  • Add kidney beans, tomatoes, corn, olives, and beef stock. Bring to a boil and simmer about 10 minutes.
  • Serve with sour cream and cheddar cheese, and corn chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

QUICK BEEF TAMALE PIE



Quick Beef Tamale Pie image

This recipe is a "cheater". It is quick and easy for a good meal after work when you are in a hurry. Or, if you have left over roast beef on hand and want to make your own polenta, you can make it more "homemade". I love it. There is some heat to it, buy mild tomatoes with chiles if you prefer. Enjoy!!

Provided by Cinda Lu

Categories     Roast Beef

Time 25m

Yield 1 skillet, 4 serving(s)

Number Of Ingredients 7

16 ounces log of pre-cooked prepared polenta, cut crosswise into 8 slices (find this in the dairy section)
1 (17 ounce) can of fully cooked roast beef, with au jus sauce
1 (14 1/2 ounce) can diced tomatoes and green chilies
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn
1/2 cup shredded Mexican blend cheese

Steps:

  • Preheat broiler. Place polenta slices on cookie sheet. Place sheet in broiler at closest position to heat source and broil 10-12 minutes until polenta is golden on top.
  • Meanwhile, drain beef jus into 12" skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4-5 minutes until sauce thickens. While mixture boils, shred beef with forks. Coarsely chop cilantro.
  • Stir frozen corn and beef into tomato mixture; heat through.
  • Remove saucepan from heat; stir in all but 1 tsp cilantro . Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand for 2 minutes until cheese melts.

Nutrition Facts : Calories 336.7, Fat 15.6, SaturatedFat 7, Cholesterol 102.8, Sodium 680.1, Carbohydrate 13.8, Fiber 1.5, Sugar 0.9, Protein 37.9

BEEF TAMALE SQUARES



Beef Tamale Squares image

How to make Beef Tamale Squares

Provided by @MakeItYours

Number Of Ingredients 9

1 package (8.5-oz.) corn muffin mix
1 1/2 cup water
2 large eggs
1 tablespoon chili powder
1/2 pound ground beef, cooked and drained
1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
2 cups shredded cheddar cheese, divided
1 cup frozen corn, defrosted
1 cup shredded iceberg lettuce

Steps:

  • PREHEAT oven to 450°F. Lightly grease 12 x 8-inch baking dish.
  • COMBINE muffin mix, water, eggs and chili powder in medium bowl; add beef, salsa, 1 cup cheese and corn. Place into prepared baking dish.
  • BAKE for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.

SLOW-COOKER BEEF TAMALE BOWLS



Slow-Cooker Beef Tamale Bowls image

How to make Slow-Cooker Beef Tamale Bowls

Provided by @MakeItYours

Number Of Ingredients 16

2 lb beef flank steak
1 package (1 oz) Old El Paso™ hot & spicy taco seasoning mix
1 can (14 oz) Old El Paso™ enchilada sauce
1 onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 1/2 cups canned black beans
4 cups water
1 cup quick-cooking dry polenta
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons butter
Salt and pepper, to taste
1 avocado, peeled, pitted, mashed with salt and pepper
1 cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed tortilla chips

Steps:

  • Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
  • Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
  • Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
  • Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.

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