Best 6 Skinny Tamale Pie Recipes

SKINNY TAMALE PIE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 375 degrees. Coat a 9″ 2-quart casserole dish or oven proof 9″glass bowl with cook spray and set aside. 2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan. 3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat. 4. To make corn bread topping: Add to a mixing bowl 1½ cups water and corn bread mix. Mix by hand until lumps disappear. 5.. Pour the tamale mixture into the casserole dish. Spread evenly. Top with corn bread batter and spread evenly. 6. Bake for 30-35 minutes until a toothpick inserted into the corn bread comes out clean. 7. Cool a bit and cut into 8 slices. This dish will keep for several days in the refrigerator and freezes great. Makes 8 servings Food Fact It's argued as to where tamale pie originated. It's a toss-up whether it came from Mexico, Texas or California. Early recipes called for pork or beef cubed or hashed but today it's usually made with ground beef. Shopping Tip Most large supermarkets sell Marie Callender's Southwest Cornbread Mix. It's usually found in the baking aisle where the other cornbread mixes are displayed. Their low fat corn bread mix will also work for this recipes.

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 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.

SKINNY CHICKEN TAMALE PIE RECIPE

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes. Corn cake will be done when golden brown. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake. Pour red enchilada sauce over pierced corn cake. Top enchilada sauce with chicken and sprinkle with cheese. Bake at 400 degrees for 10-15 minutes until cheese is melted. Remove from oven and let stand for 5 minutes. Cut into 8 equal size slices. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.

TAMALE PIE

Steps:

• In a skillet, brown ground beef; drain. Add tomatoes, onion and spices. Simmer, uncovered, for 20 minutes. , Arrange 5 tortillas in the bottom of a 13x9-in. baking dish, tearing tortillas as needed. Cover with half of the meat mixture, then half of the cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.