Jiffy mix tamale pie1/16/2024 However, if black olives play a role in your memories of tamale pie, go ahead and put them back in. Why a supposedly Mexican-inspired casserole included sliced black olives was beyond me, so I left the olives out of my Easy Slow Cooker Tamale Pie. I use canned tomatoes, corn, and tomato sauce in my recipe, just like Mom did. The Secret to My Easy Slow Cooker Tamale Pie My version of Mom’s classic does the same. That made it easy for her to whip up a crowd-pleasing tamale pie at the drop of a hat. Mom’s tamale pie relied on pantry staples she always kept on hand. I wanted to make it a little healthier, and even easier. What’s not to love about tamale pie?Įven so, I felt like my mom’s tamale pie recipe was due for some updating. That rich, meaty filling topped with a thick layer of cornbread and melted cheese – yum! I mean, seriously. My mom served it at least twice a month but I never ever got tired of it. Topping the list is a childhood favorite that stands the test of time, tamale pie! Easy Slow Cooker Tamale Pie – Better than Mom’s (But Don’t Tell Her I Said So) Hearty soups and chowders, savory stew and chilis, piping hot casseroles topped with gooey, melty cheese all make my list of must-make fall comfort foods. But when fall is in the air, something I can’t get enough of is comfort food. I can probably skip the stale candy corn. The colorful leaves, the nip in the air, the bags of stale candy corn that didn’t sell last year reappearing on drug store shelves, the return of pumpkin spice everything….It can only mean one thing. This fix-and-forget it tamale pie is a delicious, hearty dinner your family will love. My Easy Slow Cooker Tamale Pie is as comforting as it gets. Top with dark green scallions, pickled jalapeños and more sour cream.Cooler weather calls for cozy fires, warm socks, and comfort food. Let cool for at least 15 minutes before serving. Bake until the filling bubbles and the cornbread is pale golden, 30 to 35 minutes. Place the skillet on a foil-lined baking sheet. Pour the batter over the filling in the skillet, then use an offset spatula to spread it into an even layer. In a large bowl, whisk together muffin mix, eggs, milk, sour cream, butter and salt until smooth and well combined. Remove from the heat and cover to keep warm. Bring to a boil, then stir in cheese and light green scallions. Stir in enchilada sauce, salsa, beans and corn. Add taco seasoning and cook until fragrant, about 1 minute. Add ground beef and cook, breaking up the meat with the back of a spoon, until well browned and cooked, about 8 minutes. Add onions and salt and cook, stirring occasionally, until softened and beginning to brown in places, 8 to 10 minutes. Heat oil in a large heavy-bottomed skillet over medium-high. Swap Option: Plant-based meat, such as Impossible or Beyond, is a seamless swap for the ground beef in this recipe. I love adding a dollop of sour cream, more scallions and a very generous amount of pickled jalapeños. Get creative with how you want to serve the tamale pie. I like to keep things quick and simple by using a boxed corn muffin mix. The chili is topped with a layer of cornbread batter, which bakes until it’s golden and fluffy. I have always loved the little something special that it adds, so here, I’ve taken things a step further by adding a jar of salsa instead of canned tomatoes - salsa just has so much more flavor than plain tomatoes! Frozen corn kernels add some fiber, and cheddar cheese is always a must as it melts into the chili mixture, making it extra rich. My mom added a special touch - a can of enchilada sauce. In our house, ground beef and onions were always sautéed with taco seasoning, then everything was cooked down with tomatoes, beans and broth. It is hearty, satisfying and sticks to your ribs like nothing else. Best of all, the cornbread is baked on top instead of being served on the side. Tamale pie is the ultimate hybrid dish - it’s equal parts casserole, chili and an all-around crowd-pleaser. It was a year-round staple for us, and whenever I heard that it was on the menu, I knew it was going to be a good day. Tamale pie was always my go-to comfort food. Growing up, casseroles made the regular dinner roster in our house.
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