Best 7 30 Minute Skillet Tamale Pie Recipes

SKILLET TAMALE PIE

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
• Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
• Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.

SKILLET TAMALE PIE

Steps:

• Brown meat in large skillet on medium-high heat. Drain fat.
• Stir in Seasoning Mix, tomato sauce, beans and water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
• Meanwhile prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover. Cook on low heat 15 minutes or until corn bread is cooked through.
• Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.

30-MINUTE SKILLET TAMALE PIE RECIPE - (4.4/5)

Steps:

• While the filling is cooking, finely chop the cilantro and mix the cornbread batter. Heat oven to 450 degrees. Heat the oil/butter in a 10-inch skillet (stainless or cast iron) over medium heat. Once melted add the onions and cook for 5 minutes, adding a TB of water if they start to brown too quickly. Add the chili powder, cumin, oregano and garlic to the onions. Stir and cook until fragrant, about 60 seconds. Add the ground beef and with a wooden spoon, break it into pieces. Add 1/4 tsp. salt and 1/8 tsp, black pepper. Brown/cook the beef for 2-3 minutes, then add the black beans, corn, and diced tomatoes. Stir to combine. If you still have quite a bit of chili powder and cumin stuck to the bottom of your pan, pour in 1/4-1/2 cup of water to deglaze the pan. Cook the mixture over low heat to allow the added liquid to reduce. Next, step away to prep the cilantro and cornbread mixture. Return to the beef mixture and taste to check seasoning levels. You'll need to add around another 1/4 to 1/3 tsp of additional salt and a little more pepper. This dish should be well seasoned. Once the mixture is fully cooked, remove from heat and add the cheese and cilantro. Stir to combine. Taste and add more salt and pepper. ANY TIME you add fat (which cheese is a fat) you dull the level of seasoning you had prior to that fatty ingredient. This is why it's important to taste EACH step while cooking and season in layers. Spoon the cornbread batter over the mixture and gently spread into an even layer getting it all the way to the edges of the pan. Bake until the cornbread is cooked through in the center, about 10-15 minutes. Serve with sour cream and a big salad.

ONE-PAN TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cornbread mix, milk, and egg together in a bowl until smooth.
• Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
• Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

IRON SKILLET TAMALE PIE

Steps:

• In a large ski8llet, combine ground chuck, onion, and bell pepper.
• Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
• Drain well.
• Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
• Bring to a boil over medium heat.
• Reduce heat and simmer 20 minutes, stirring frequently.
• Stir in cheese. Set aside.
• Preheat oven to 350 degree F.
• Lightly grease a 10-inch cast-iron skillet.
• In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
• Stir in sugar and chili powder.
• Pour one-third of batter into skillet.
• Bake 10 minutes.
• Spoon meat mixture evenly over cornbread layer.
• Spoon remaining cornmeal batter evenly over meat mixture.
• Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
• Allow to set for about 10 mnutes before cutting into wedges.

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.

BEEF AND BEAN TAMALE PIE

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.