Best Tex Mex Tamale Pie Recipes

TEX-MEX CHICKEN TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in baking pans and cover with aluminum foil.
• Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
• Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
• Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
• Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
• Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
• Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

TEX-MEX TAMALE PIE

Steps:

• Heat oven to 375°F.
• Cook meat with taco seasoning mix as directed on package.
• Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
• Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.

TEX-MEX TAMALE PIE

Steps:

• 1. For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
• 2. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
• 3. Remove 1/2 cup, cover with plastic wrap.
• 4. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish or cast iron skillet.
• 5. Bake in preheated 425-degree oven for 10 minutes.
• 6. Remove from oven and set aside.
• 7. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
• 8. Add corn, olives, enchilada sauce, chili powder, salt and pepper.
• 9. Mix well.
• 10. Spoon into cornmeal crust.
• 11. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
• 12. Return to preheated oven and bake for 15 minutes.
• 13. Remove and let stand for 10 minutes. Slice and serve.