Step 2: Make the Cornbread ToppingĪdd the cornbread mix to a large bowl and set aside. Reduce the heat, add Colby jack cheese, stir and let simmer while making the cornbread topping. Finally, pour in the enchilada sauce, Rotel, corn, olives, and diced green chilies. Next, season the mixture with cumin, chili powder, salt, and pepper and stir. Drain if necessary and return the mixture to the skillet. Then, add the garlic and cook for 2 more minutes. Step 1: Make the FillingĬook the meat and onions in a cast-iron skillet over medium-high heat until the meat is no longer pink. It only takes a few simple steps, and you’ll be well on your way to a Tex-Mex feast everyone will love. Making this tamale pie is so easy, even beginners can do it. Simply put a little on the top of each serving for an extra splash of flavor and a finished look. The following toppings make great finishing touches to the recipe. My favorites for this recipe include the following. Get creative and see what tastes the best to you. so many different recipes will work in this dish. Some great options include:įor more texture and even more flavor, try adding more vegetables to the recipe. It’s an easy way to switch things up, creating an almost completely new recipe. Changing the sauce can change the entire feel of the recipe. Here’s where you can really change things up. Use anything you like, but the following are my favorites to use in this recipe. Lots of kinds of cheese work well in this dish, leaving you free to choose the kind of cheese that you like most. They’ll all work wonderfully well while still keeping the Tex-Mex sensibilities of the dish. You can use a variety of meats in this dish. These are all easy changes that can make a big difference in taste. Just a few tweaks here and there will allow you to make it with pretty much whatever you have on hand or completely convert it into an entirely different recipe. Like all casseroles, this old-school tamale pie is not only delicious, but it’s so versatile, as well. This recipe is so easy, you’ll be in and out of the kitchen in no time. The cornbread topping uses a box mix as a base, so even that is a simple affair. It only takes one pan and just a little bit of sauteing. The ingredients and the process are extremely easy. This is probably the easiest tamale pie you’ll ever make. It’s a simple, delicious bake that even beginners can make, and it’s satisfying enough to please even the heartiest eaters. It’s just the pure, delicious flavors of ground beef, onions, garlic, corn, olives, enchilada sauce, and more all cooked together and topped with cornbread. This old-school tamale pie is all about the classic flavors of this dish. You need to experience the flavors to understand just how amazing it is! Old School Tamale Pie That’s why I’m sharing this delicious old-school tamale pie recipe with all of you. Tamale pie is delicious, but so many people outside of the southwest have never heard of it before. I make tamale pie for dinners and potlucks a lot because it’s delicious and feeds a crowd. Here in Texas, tamale pie is a staple for so many of us. It’s a hearty dish that’s so easy to make and is so full of flavor that once you try it, you’ll be hooked for life. Remove from the oven and serve warm.If you’ve never had tamale pie before, you’re missing out. Broil for 4-5 minutes or until the cheese is bubbly and golden brown. Remove the foil and change the oven temperature to broil. Place in the oven to bake for 20 minutes. Top it all off with the shredded cheeses and cover with foil. Spread the beef mixture over the top of the cornbread. Poke holes in the cooled corn bread with a fork, and pour over the second ½ c. Cook while breaking up the beef until the beef browns. Cook for about 5 minutes or until the onions are soft. In another skillet over medium heat add the olive oil and then the onion, cumin, chili powder, and a little salt and pepper. Put the mixture into the prepared pan and place in the oven to bake 20 minutes or until a little golden brown on the top. In a mixing bowl, whisk together the corn muffin mix, egg, sour cream, and creamed corn until mixed. Grease a 10-inch cast-iron or oven safe skillet with canola oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |