Best 10 Upside Down Beef Tamale Pie Recipes

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Upside-down beef tamale pie is a hearty and flavorful dish that is perfect for a weeknight meal. It is made with a layer of seasoned beef, a layer of cornbread, and a layer of cheese. The dish is then baked until the cheese is melted and bubbly. This article will provide a few easy-to-follow recipes for upside-down beef tamale pie, so that you can enjoy this delicious dish in the comfort of your own home.

Here are our top 10 tried and tested recipes!

SKILLET TAMALE PIE



Skillet Tamale Pie image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 pound lean ground beef
1 tablespoon chili powder
Kosher salt and freshly ground pepper
1 15-ounce can chili beans (do not drain)
2 large eggs
1/2 cup sour cream, plus more for serving
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup grated sharp cheddar cheese (about 4 ounces)

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.

BEEF AND BEAN TAMALE PIE



Beef and Bean Tamale Pie image

Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that's infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 15

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
2/3 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)

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.

Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g

UPSIDE DOWN BEEF TAMALE PIE



Upside Down Beef Tamale Pie image

Number Of Ingredients 20

1 small onion chopped
1/2 medium red bell pepper chopped
12 ounces lean ground beef
1 (14.5-ounce) can diced tomato
1 (7-ounce) can corn drained
1 (4-ounce) can diced green chili
1/3 cup water
1/3 cup yellow cornmeal
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/4 cup sliced ripe olives
TOPPING
2 cups milk
2 tablespoons butter
1 teaspoon salt
2/3 cup yellow cornmeal
2 eggs
2 cups shredded Cheddar cheese

Steps:

  • 1. Chop the onion 2. Chop the bell pepper. 3. Brown the ground beef in a deep frying pan over medium heat, then drain the fat. Reduce the heat to low, add the remaining filling ingredients, and simmer 20 minutes. 4. While the filling mixture simmers, prepare the topping. Bring the milk, butter, and salt to a boil in a pot over medium-high heat. Gradually add the cornmeal, stirring constantly until the mixture thickens. Remove from the heat and let cool for 10 minutes. 5. Transfer the cooled cornmeal to a medium- size bowl. Add the eggs and cheddar cheese, and stir until well combined. 6. Spread the ground beef mixture evenly in the bottom of an oiled 13x9 inch baking pan. Spread the topping over the filling in an even layer. 7. Bake in a preheated 375°F oven for 25 minutes or until the topping forms a golden brown crust. Let the "pie" sit a few minutes before cutting into squares and serving. (Use a spatula to remove the squares from the pan.)

Nutrition Facts : Nutritional Facts Serves

UPSIDE-DOWN BEEF PIE



Upside-Down Beef Pie image

Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.-Jennifer Eilts, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon prepared mustard
1-1/2 cups biscuit/baking mix
1/3 cup water
3 slices process American cheese, halved diagonally
Green pepper rings, optional

Steps:

  • In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate. , Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. , Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes. , Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.

Nutrition Facts :

UPSIDE DOWN TAMALE PIE



Upside Down Tamale Pie image

I usually see tamale pies with the meat on the bottom and cornbread on the top. This is based on a recipe from delish.com, modified heavily, which has the cornbread on the bottom.

Provided by Bill Woodward

Categories     < 4 Hours

Time 1h5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1 cup sour cream
1/2 cup frozen sweet whole kernel corn
1 (7 ounce) can diced green chilies
1 onion, chopped
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup water
1 cup white cheese sauce
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees.
  • Prepare the corn bread. Mix the corn muffin mix, egg, sour cream, corn, and diced chiles. Pour into a greased, 12" cast iron skillet. Put in the oven and bake for 20 minutes, until the top is lightly browned.
  • While the cornbread is cooking, cook the chopped onion and ground beef in a skillet until the beef is brown. Drain off the fat.
  • Add the cumin, chili powder, garlic powder, salt, red pepper flakes, and water to the ground beef, and simmer until the water is mostly gone. Add the cheese sauce and mix to combine.
  • Remove the cornbread from the oven and let it cool for a few minutes. Carefully spread the ground beef on top of the cornbread, then top with the cheddar cheese. Cover with aluminum foil and return to the oven for 20 minutes. After 20 minutes, remove the foil and bake for another five minutes, uncovered.

Nutrition Facts : Calories 446.2, Fat 27.6, SaturatedFat 12.7, Cholesterol 101.3, Sodium 1140.6, Carbohydrate 29.1, Fiber 3.1, Sugar 9.1, Protein 20.4

UPSIDE-DOWN TAMALE PIE



Upside-Down Tamale Pie image

I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.

Provided by Food Network

Categories     main-dish

Yield Makes 6 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil or vegetable oil
1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions)
1 large garlic clove, minced
Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 teaspoons chili powder
1 teaspoon dried oregano, crumbled
1 pound lean ground beef chuck
3 tablespoons all-purpose flour
One 1-pound jar chunky salsa (as mild or hot as you like)
2 tablespoons tomato paste
One 9-ounce package frozen whole-kernel corn (do not thaw)
Salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro or parsley
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1/4 cup extra-virgin olive oil or vegetable oil
1 extra-large egg

Steps:

  • Preheat oven to 400 degrees F.
  • To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat.
  • To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
  • Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.

BEEF TAMALE PIE



Beef Tamale Pie image

I love tamales but don't like the high price of corn husks so I created this recipe so that I could get that tamale taste without the high price.

Provided by anitapb1

Categories     Meat

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

1 lb chuck steaks or 1 lb roast
mojo criollo
1/2 onion, cut into 6 chunks
2 garlic cloves, crushed
2 cups cornflour, Masa brand
1 1/4 cups beef stock
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic
2 cups cheddar cheese, Shredded
1 cup enchilada sauce

Steps:

  • Beef:.
  • Season beef with garlic, salt, and pepper. Pan sear until brown on both sides. Pour mojo sauce over the top, add onion, and crushed garlic, Place in a crock pot at 300F for 6 hours or until meat is falling apart. When done set aside to cool and reserve the stock from the crock pot. When cooled, chop meat finely or shred.
  • Tamale Dough:.
  • Mix all ingedients together until a soft dough is formed. Split the dough into 2 balls. Roll out into a round shape that will fit nicely in a tart pan or pie plate. Spray bottom of dish with cooking spray, then place dough in the bottom and press lightly so that it fits nicely in the bottom. Add shredded beef and cooked onions to the bottom so that the dough is covered. Roll out the top dough and place over the top of the beef so that you have a top and bottom crust. Bake in a 375F oven for approximately 35 minutes until dough is done. Top with shredded cheddar cheese and return to oven until cheese is melted. Meanwhile heat enchilada sauce in a pot on the stove or in the microwave until heated through.
  • Serve with heated enchilada sauce and sour cream on the side.

Nutrition Facts : Calories 781.4, Fat 41.5, SaturatedFat 21, Cholesterol 137.6, Sodium 1059, Carbohydrate 62.1, Fiber 1, Sugar 1.1, Protein 36.3

GRANDMA'S TAMALE PIE



Grandma's Tamale Pie image

The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.

Provided by princess of doom

Categories     Savory Pies

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, diced
1 (15 ounce) can creamed corn
1 (14.5 ounce) can diced tomatoes with juice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup cornmeal
1 cup milk
2 large eggs, beaten
1 (12 ounce) can corned beef
1 (6 ounce) can whole black olives, drained
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
  • Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
  • Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g

UPSIDE-DOWN MEAT PIE



Upside-Down Meat Pie image

This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by-it mixes up in a jiffy, yet it's substantial and satisfying. -Cora Dowling, Toledo, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
BAKING POWDER BISCUITS:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/2 cup whole milk

Steps:

  • In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.

Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1827mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

  • For a crispier crust, pre-bake the pie crust for 10 minutes before adding the filling.
  • To make the beef mixture more flavorful, brown the ground beef in a skillet over medium-high heat until it is well browned and caramelized.
  • If you don't have any canned corn, you can use fresh corn kernels. Simply cut the kernels off the cob and cook them in a saucepan with a little bit of water until they are tender.
  • You can also use a store-bought tamale pie filling mix to save time. Just follow the directions on the package.
  • Serve the tamale pie with your favorite toppings, such as sour cream, salsa, guacamole, or shredded cheese.

Conclusion:

Upside-down beef tamale pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of ground beef, corn, and tamale pie filling is hearty and flavorful, and the cornbread crust adds a crispy and delicious touch. This dish is sure to be a hit with your family and friends.

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