Try this Tamale Pie recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 400 degrees F.
2. Spray two 9-inch pie pans, one 9x13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.
3. Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.
4. Mix the corn flour, baking powder, and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese. (Masa mixtures have a way of seizing up, making them unspreadable, if they sit too long. If needed, add 1/2 - 1 cup of additional chicken broth to loosen it before spreading over the top.)
5. Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans.
6. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!
7. If freezing for a later date, complete the recipe above as directed, but do not bake. Freeze uncovered for one hour to harden the top. Then wrap well and place back in the freezer. When ready to enjoy, heat the oven to 400 degrees F. and bake for 60- 70 minutes. If the top starts to darken, lay a piece of foil loosely over the top.
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Serving Size: 1 Serving (801g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1745 | ||
Calories from Fat: 1089 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121g | 161 % | |
Saturated Fat 56.2g | 281 % | |
Monounsaturated Fat 41.8g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 464.7mg | 143 % | |
Sodium 1116.8mg | 39 % | |
Potassium 1400.5mg | 37 % | |
Total Carbohydrate 70.7g | 21 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 67.5g | ||
Protein 89.9g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1745
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