Best Black Bean And Tamale Pie Recipes

BLACK BEAN TAMALE PIE

Steps:

• In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
• Marinate in the refrigerator 2 to 12 hours.
• Drain before using.
• Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
• Add the corn, toss once, then let brown very well, about 5 minutes.
• Toss again and continue browning for a minute or two.
• Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
• Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
• Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
• The recipe may be prepared a day ahead to here.
• Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
• Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
• Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
• Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
• Stir in 1 cup of the yogurt.
• Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
• Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
• Spoon the drained black beans on top and press in lightly.
• Sprinkle 1 1/2 cups of the cheese over the beans.
• Add all of the corn-tomato mixture and spread into an even layer.
• Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
• Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
• Sprinkle with the remaining 1/2 cup cheddar.
• Bake about 1 hour, or until deep golden brown on top.
• Remove from the oven and let stand for atleast 15 minutes before serving.
• Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
• If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.

BLACK BEAN TAMALE PIE

Steps:

• In a skillet, saute onions and green pepper in oil.
• Add ground turkey and continue cooking until turkey is cooked through.
• Remove from heat and stir in beans, tomato sauce and taco seasoning.
• In a med bowl, combine cornmeal, sugar and salt.
• Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
• Grease 9" pie pan and press cornmeal into the bottom and sides.
• Spoon turkey and bean mixture into crust.
• Bake at 350° for about 25 minute.
• Sprinkle with cheese and bake for 3-5 more minute.
• Remove from oven and let stand 5 minute.

BLACK BEAN AND TAMALE PIE

Steps:

• Brown ground beef and drain.
• In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
• Let simmer on medium for 10 minutes.
• Pour into a deep dish pie pan.
• Spoon muffin mix over the filling covering evenly.
• Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
• Garnish with Salsa, shredded cheese, sour cream.

NOT-SO-CORNY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
• Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
• Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

OLD-SCHOOL TAMALE PIE

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.

BLACK BEAN TAMALE PIE

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.