Retro Recipe! 1970s Tamale Pie #piesofmarch2023
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This recipe is a family favorite that we thought was lost. We are so glad to have found it again to share with you!
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Cowboy Candied Tamale Pie/Make It March /With Linda’s Pantry
Make It March!
I've canned it, now what?
Need inspiration for all of that great food that you've put in jars? Join us for Make It March! 30 Days of recipes using home canned foods!
WIN A PRESTO 23Quart Pressure Canner!! courtesy of SuttonsDaze
Forjars is sponsoring this collaboration with two generous prizes. A gift basket with a $100 gift card and a gift basket with a $50 gift card.
How do you enter to win? Watch and comment on all of the Make It March videos for an opportunity to win a 23qt Presto Pressure Canner. If you're outside of the United States, we'll send you a $100 Amazon gift card to put towards the canner!
March 31 at 7:30pm est we will hold a live drawing for all of the prizes.
The schedule of participating channels is below.
Playlist:
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3. 2Leelou Creates
4. Pike Creek Farm
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255sage@gmail.com a slow fermentation sourdough bread.
Here is link to the target pellet storage bin I showed you.
And here is link to the taco grill rack I showed you.
Below is a link to where you can get 10% off you purchases with Forjars.
Coupon Code LINDASPANTRY
Here is a link to my Thrive Life website
Here is a link to my Amazon Store where you can shop for all the things I use.
Here is a link to my Rada Cutlery
Here is a link to my Tupperware website
LindasPantry.My.Tupperware.com
Here is my email address
255sage@gmail.com
Crockpot Frito Chili Pie is so yummy! ????
Mistie & Kyle share quick & easy recipes, with a dash of magic and a hint of humor!
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#cooking #easyrecipe #recipe #food #foodie #dinner
Contest Winner Reveal
Thank you to everyone to submitted! Here is the judging converted from our Instagram live story!
Polenta Tamale Pie with Chicken
- 1 lb chicken breast, cooked and shredded
- ¾ tsp chili powder
- 1 ½ tsp cumin
- 1 can red enchilada sauce
- 1 can refried beans
- 1 lb tube of polenta, sliced into ½ inch thick slices
- 1 cup shredded Mexican (or cheddar or colby/jack) cheese
- cilantro
- tortilla chips for scooping
In a skillet, combine shredded chicken, chili powder, cumin, enchilada sauce, and beans. Stir and simmer until mixture thickens a bit, about 5 minutes. Spray 9 or 10 inch pie plate or casserole dish with non-stick spray. Lay ½ of sliced polenta in pie plate. Top with chicken/bean mixture. Sprinkle ½ cup shredded cheese over that. Layer remaining polenta slices on top (or crumble the polenta and sprinkle over top), then sprinkle on another ½ cup shredded cheese. Bake 30-35 minutes at 350oF, until sauce is bubbling and cheese starts to brown. Sprinkle cilantro on top. Cool 5 minutes before serving. Serve portions of tamale pie with sturdy tortilla chips to scoop it up.
Jerk Chicken
-1 Pound Ground Chicken
-1 15oz can Hominy Corn Washed and Drained
-1 15 oz Can Yellow Corn Washed and Drained
-1 15oz Can Black Beans Washed and Drained
-1 15oz Can Red Kidney Beans
-1 Bunch Cilantro Leaves Stems and all
-1 28 oz Can Whole Plum tomatoes Smashed and retain liquid
-3 Cups Chicken Broth low sodium
-3 Tablespoons Dry Jamaican Jerk Seasoning See attached recipe
-1 large Onion chopped
-1 clove Garlic smashed
-3 Bell Peppers, assorted colors, chopped
In a dutch oven add oil and onion. Sauté until the onions soften. Add the ground chicken, cook until lightly golden. Add the garlic. Continue to stir for 2-3 minutes.
Add all the other ingredients. Stir to combine. Bring to a boil. Reduce the heat to low and cover the pot. Allow it to melt into one amazing dish!
And cook for 1 1/2 hours. Check every 30 minutes. Depending on how you like your chili you can add more broth/water. I don't like it super thick so that timing was perfect for me. If you like it thicker- take off the pot cover
Hart Family Beefaroni
-1 pound ground beef
-1 medium green pepper, diced
-1/2 medium red onion, diced
-1 (14 1/2-oz.) can diced tomatoes with basil, garlic & oregano, undrained
-1 28 oz can of tomato sauce
-1/2 (6-oz.) can tomato paste
-1 teaspoon salt
-1/2 teaspoon dried Italian seasoning
-1/4 teaspoon pepper
-1 box of Cavatappi or elbow macaroni
-4 green onions, chopped
-1/2 (4 oz.) container sour cream
-1 (3-oz.) pkg. cream cheese, softened
-4 ounces shredded sharp Cheddar cheese (about 1 cup)
-4 ounces shredded Parmesan cheese (about 1 cup)
-4 ounces shredded mozzarella cheese (about 1 cup)
Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink. Add diced green pepper and red onion and cook about 5 more minutes. drain. Stir in diced tomatoes, tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.Preheat oven to 350°F. Prepare pasta according to package directions. Drain but do not rinse. Stir together hot cooked pasta, chopped green onions, sour cream, and cream cheese until blended. Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed. Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.
Tamale Pie
Cornbread layer:
-1 Box of Jiffy Corn Muffin Mix (8.5 oz box)
-1/3 cup milk
-1 egg
-4.5 ounce can of diced green chiles
-1 can of corn or creamed corn
Meat layer:
-1 lb ground beef
-1 tsp cumin
-1 tsp chili powder
-1/4 tsp salt
-1/4 tsp pepper
Tamale:
-1 1/4 cup enchilada sauce
-2 cups of shredded cheese
Preheat oven 400 degrees F. Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings.
Enjoy!
Mexican Moms Rank Tamales
We asked our Mexican Moms to rank different types of tamales! ????????????
Have you ever tried tamales?
We asked our Mexican Moms to rank different types and flavors of tamales! Tamales are a traditional Mexican food often eaten during celebrations and holidays! The moms tried all sorts of tamales like
green chicken tamales, red pork tamales, cheese and jalapeno tamales (tamales de rajas), pork rind tamales, vegan tamales, corn tamales! raditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate!
Filmed and Produced by The Crazy Gorilla