Cold, Stormy Night – Beefy & Cheesey Tamale Pies

tamalepie2teaspoons

2 Teaspoons Photo

We’ve finally come to a night in Texas that’s actually cold – nevermind the added pleasure of it being rainy and windy out!  As much as I enjoy our hot, lazy summers, I love this weather just as much – if not more, for the welcome changes of Fall & Winter.

Fall foods delicious!  This is a recipe we tried last month, Tamale Pie – a flavorful combination of classic cornbread, ground beef, enchilada sauce & generous amounts of cheese.  Ohhh so yummy for a cold night!  I’m also including two different ways to make this, via 2 different cooks I found on YouTube.  One is very easy, fast and still tastes great, and the other is very authentic in that it calls for real Masa (the covering used in tamales) instead of the cornbread typically used in this recipe.  All three are amazing, but pick the one that works best for your family.  Enjoy!

2 Teaspoons Recipe – Tamale Pie

Ingredients
CORNBREAD
  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 tablespoons oil (I used olive oil)
  • ⅓ cup milk
  • 1 egg
  • 1 small can diced green chiles (4.5 ounce can)
  • 1 can of corn or creamed corn
MEAT
  • 1 lb ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
TAMALE PIE
  • 1 ¼ cup enchilada sauce
  • 2 cups of shredded cheese (I used sharp white cheddar)
OPTIONAL TOPPINGS
  • Salsa
  • Guacomole
  • Sour Cream
  • Shredded Cheese
  • Cilantro
  • Lime wedges
 Instructions
  1. Preheat oven to 400 degrees F.
  2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set, about 20-25 minutes.
  3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
  4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
  5. Let cool for 10-15 minutes before serving with desired toppings.

Easiest, Fastest & Yet Still Great Tamale Pie Recipe by Cooking with Poppy

Authentic Tamale Pie with Masa by The Big Easy Chef

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s