Mexican Shredded Beef Tamale Pie

If you want to add more Mexican recipes to your recipe box, Mexican Shredded Beef Tamale Pie might be a recipe you should try. One portion of this dish contains around 17g of protein, 20g of fat, and a total of 392 calories. This recipe serves 8. For $1.1 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of baking powder, creamed corn, cornmeal, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people made this recipe, and 144 would say it hit the spot. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Closet Cooking. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is good. If you like this recipe, take a look at these similar recipes: Mexican Tamale Pie, Chicken Tamale Pie : A Mexican Comfort Food Dinner, and Mexican Shredded Beef.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 teaspoons baking powder

1 1/2 cups mexican shredded beef or beef barbacoa

1 tablespoon cilantro, chopped

2/3 cup cornmeal

1 (14 ounce) can creamed corn

1 egg

1 1/2 cups enchilada sauce

2/3 cup all-purpose flour

1/3 cup milk

3 tablespoons oil

1/2 teaspoon salt

1 1/2 cups cheese (such as cheddar, Monterey jack, etc.), shredded

3 tablespoons sugar

Equipment:

baking pan

toothpicks

oven

Cooking instruction summary:

Mix the flour, cornmeal, sugar, salt and baking powder before mixing in the mixture of the oil, milk and egg followed by the corn.Pour the mixture into a greased baking pan (an 8 inch square pan or a 9 inch circular pan), and bake in a preheated 400F/200C oven until a toothpick pushed into the centre comes out clean, about 20 minutes.Poke holes in the top of the cornbread, spread 1/2 cup of the enchilada sauce over the top.Mix the remaining enchilada sauce into the meat and sprinkle over the cornbread followed by the cheese.Bake in preheated 350F/180C oven until the sides are bubbling and the cheese has melted, about 15 minutes before garnishing with cilantro and enjoying.

 

Step by step:


1. Mix the flour, cornmeal, sugar, salt and baking powder before mixing in the mixture of the oil, milk and egg followed by the corn.

2. Pour the mixture into a greased baking pan (an 8 inch square pan or a 9 inch circular pan), and bake in a preheated 400F/200C oven until a toothpick pushed into the centre comes out clean, about 20 minutes.Poke holes in the top of the cornbread, spread 1/2 cup of the enchilada sauce over the top.

3. Mix the remaining enchilada sauce into the meat and sprinkle over the cornbread followed by the cheese.

4. Bake in preheated 350F/180C oven until the sides are bubbling and the cheese has melted, about 15 minutes before garnishing with cilantro and enjoying.


Nutrition Information:

Quickview
391k Calories
16g Protein
20g Total Fat
36g Carbs
6% Health Score
Limit These
Calories
391k
20%

Fat
20g
31%

  Saturated Fat
6g
43%

Carbohydrates
36g
12%

  Sugar
10g
11%

Cholesterol
68mg
23%

Sodium
850mg
37%

Get Enough Of These
Protein
16g
34%

Phosphorus
295mg
30%

Vitamin B12
1µg
25%

Selenium
16µg
24%

Zinc
3mg
22%

Calcium
175mg
18%

Vitamin B3
3mg
16%

Vitamin B2
0.26mg
15%

Vitamin B6
0.27mg
14%

Iron
2mg
14%

Folate
53µg
13%

Fiber
2g
12%

Vitamin B1
0.17mg
11%

Potassium
372mg
11%

Vitamin A
528IU
11%

Manganese
0.21mg
10%

Magnesium
38mg
10%

Vitamin E
1mg
9%

Vitamin B5
0.58mg
6%

Copper
0.11mg
5%

Vitamin K
5µg
5%

Vitamin C
3mg
4%

Vitamin D
0.37µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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