Best Tamale Pie Moms Recipes

MOM'S TAMALE PIE

Steps:

• Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

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.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

TAMALE PIE - MOM'S

Steps:

• Brown beef, onions, garlic, and green pepper - drain any fat. (You can substitute diced, cooked chicken at this point for the beef, just brown the onions, garlic and green pepper) Add tomato sauce and corn, cummin, olives and salt. Mix and simmer 20 minutes. Add cheese and stir til melted, cover and remove from heat.
• For cornmeal topping:.
• Mix meal and 1 t. salt into cold water. Cook until like mush. Stir in butter.
• Pour meat mixture into a large baking dish and top with meal mixture.
• Bake at 375 Degrees F for 20 minutes.

MOM'S TAMALE PIE

Steps:

• FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
• Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
• CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
• Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
• Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.