How to make a beef tamale pie?



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    Sofia 2017-05-13

    1 Heaping cup yellow corn meal 1 Cup cold water 3 Cups boiling water 1 Teaspoon garlic spread (crushed garlic can be substituted) 1 Pound of ground meat (preferably beef) 1 Medium onion chopped 1 Can whole kernel corn #2 1 Can ripe olives, whole black olives 1 Teaspoon chili powder, or more to taste 2 Cans Tomato sauce Mix 1 heaping cup yellow corn meal and 1 cup cold water, add 3 cups boiling water and 1 teaspoon garlic spread and bring to a boil. Brown 1pound ground meat, 1 medium chopped onion, salt and pepper, 1 can whole kernel corn #2, 1 can olives, 1 teaspoon chili powder or more, 1 teaspoon Worcestershire sauce, 2 cans tomato sauce. Add corn meal mixture and cook on low 15 minutes. Turn into 2 qt. casserole and put shredded cheese on top and bake at 400 about 20 minutes. check out this link: click on steps(written in yellow) and u could actually see it getting cookedThis is a recipe from the Food Network website. It is one that I've made and it turned out GREAT!! Cook's Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered. For Chili: 4 tablespoons vegetable oil 2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes 1 large onion, chopped 2 large fresh jalapeno chiles, seeded if desired and finely chopped 4 garlic cloves, finely chopped 1 teaspoon salt 3 tablespoons chili powder 1 (28-ounce) can crushed tomatoes in puree 1 (10-ounce) box frozen corn 1 1/2 cups water 1 (15 to 16-ounce) can pinto or black beans, drained and rinsed 1 cup chopped pimiento-stuffed green olives For Topping: 1 cup all-purpose flour 1 cup yellow cornmeal (not coarse) 3 ounces coarsely grated sharp cheddar (3/4 cup) 1 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 medium fresh jalapeno chile, seeded and finely chopped 3/4 cup milk 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more.

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    Lucas 2017-05-30

    1940's TAMALE PIE Ingredients: ***Cornmeal Mush:*** 1 cup cornmeal 1/2 cup cold water 3 1/2 cups boiling water or chicken stock 2 teaspoons salt ***Tamale Pie:*** 8 tablespoons butter 4 cups cooked cornmeal mush 1 large onion, chopped 2 cloves garlic, minced 1 green bell pepper 1/3 cup chili powder or to taste 3 tablespoons butter or oil 4 cups cooked ground beef 2 pimientos, chopped 1 1/2 cup black pitted olives (or less), roughly chopped salt and pepper to taste Directions: To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water to moisten it, in the top of a double boiler. Then add 3 1/2 cups boiling water or chicken stock and 2 tsps salt; mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed. For tamale pie: Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in 3 Tbsp butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush. Bake in preheated 350F oven until the mush is crusty on top, about 30 minutes.Here you go! Its so quick and easy to and it tastes even better when you make it while camping! Dave’s Dutch Tamale Pie Dave Herzog 1 lb. ground turkey (try lean ground round) 1 ½ Tbs. chili powder ½ tsp. cumin 1 tsp. fajita seasoning 2 Tbs. garlic, minced 1 28oz. can diced tomatoes 1 15 oz. can whole kernel corn (try hominy, YUM!) 1 8 oz. can diced green chilies 1 ½ c. shredded Colby cheddar cheese ½ c. chicken broth 1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag) ½ c. milk 2 Tbs. melted butter or vegetable oil 1 large egg In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture. Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through. Serves 6

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    Jack 2017-06-10

    TAMALE PIE * 1 large onion, chopped * 1 green pepper, chopped * 1 or 2 cloves garlic, crushed * 1 tsp. olive or canola oil * 1 pound lean ground beef * 14.5-oz. can whole, peeled tomatoes (drained) or 3 med. tomatoes, chopped * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1 teaspoon chili powder * 1 cup cornmeal * 4 cups water * 1 teaspoon salt * 1 teaspoon chili powder * Sliced ripe olives Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat for about 20 minutes. Now…Preheat oven to 350°F. While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover. Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie. Bake at 350°F for 20 minutes or until nicely browned. Makes about 6 servings.This recipe is for Mile High Mexican Pie It is super easy because it is semi-homemade, and nobody would even know. The link is down below, but I also posted the recipe. Try it out. Ingredients * 1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts * 1 box Old El Paso Soft Taco Bake dinner kit * 1 cup water * 1 can (15 oz) Progresso kidney beans, drained, rinsed * 1 jar (16 oz) Old El Paso Thick 'n Chunky salsa * 1 cup shredded Monterey Jack cheese Directions 1. Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, 2. stirring occasionally, until thoroughly cooked; drain. Stir in 3. seasoning mix (from dinner kit), water and half of the cheese sauce 4. (from dinner kit). Heat to boiling over high heat, stirring occasionally. 5. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring 6. occasionally. Stir in kidney beans and remaining cheese sauce; 7. heat until hot. 8. In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). 9. Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, 10. using up ingredients and ending with cheese on top. 11. Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.

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    Aubrey 2017-06-02

    Here is a couple of my Favorite recipes that have ground beef in them:: Ground Beef pie:: 1 pound ground beef 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Cheddar cheese 2 eggs, beaten 1 1/2 cups milk 3/4 cup biscuit baking mix In a skillet, cook beef over medium heat until no longer pink; drain. Press into an ungreased 9-in. pie plate. Sprinkle with salt, pepper and cheese. In a bowl, combine the eggs, milk and biscuit mix just until combined. Pour over cheese. Bake at 400 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean.

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    Ryan 2017-05-14

    ... Ground Beef stew:: 1 pound ground beef 6 medium potatoes, peeled and cubed 1 (16 ounce) package baby carrots 3 cups water 2 tablespoons dry onion soup mix 1 garlic clove, minced 1 teaspoon Italian seasoning 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1 (10.75 ounce) can condensed tomato soup, undiluted 1 (6 ounce) can Italian tomato paste In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.

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    Zoey 2017-07-09

    ... Ground Beef Noodle Casserole:: 1 (.75 ounce) packet dry brown gravy mix 1 cup cold water 1 pound ground beef 1 small onion, diced 3 garlic cloves, minced 1 (14 ounce) jar spaghetti sauce 1/2 cup half-and-half cream 1 1/2 teaspoons Italian seasoning 1/2 teaspoon dried rosemary, crushed salt and pepper to taste 8 ounces wide egg noodles, cooked and drained 2/3 cup grated Parmesan cheese, divided In a small bowl, combine gravy mix and water until smooth; set aside. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add spaghetti sauce, cream, seasonings and gravy; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add the noodles and 1/3 cup of Parmesan cheese; mix well. Transfer to a greased 3-qt. baking dish; sprinkle with remaining Parmesan. Cover and bake at 350 degrees F for 30 minutes or until heated through.

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    Michael 2017-06-17

    ... Asian Ground Beef and Pepper Saute:: 1 cup dry jasmine rice 2 cups water 1 pound lean ground beef 1 tablespoon olive oil 1 red bell pepper, chopped 1 green bell pepper, chopped 1/4 cup chopped fresh parsley 2 large cloves garlic, thinly sliced 2 tablespoons minced fresh ginger root 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup beef stock 1 tablespoon low-sodium soy sauce 1 teaspoon chile paste 1/2 teaspoon Worcestershire sauce In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.YOU can use my recipe. I haven't had any complaints. I make empanadas (fried ground beef pastries) they are banging, everyone loves them. 1 lb of ground beef 1 lime 2 tiny teaspoons of white vinegar green, yellow and red peppers chopped Goya sofrito or Goya recaito seasoning (a tablespoon full) Goya coriander and annatto seasoning (adds taste and color) Vegetable or corn oil (3 tablespoons) Intructions: Better if you sautee' all of the ingredients before you add the beef. *and if you want it doesnt hurt to add a little tabasco sauce to spice things up ENJOY!