Browsing Tag

back to school dinners

Beef Karista's Kitchen Kid Friendly Life Around My Table

The Best Tamale Pie

The Best Tamale Pie // Karista's Kitchen

 

Sometimes all we need is good ole comfort food like Tamale Pie. I often made tamale pie for my girls when they were little. It was a sure method for getting everyone to the table. 

I loved hearing my girls squeals of happiness when they came into the kitchen and I announced we were having tamale pie for dinner.  My tamale pie is filled with tender ground beef, savory aromatics, fresh corn, black beans and loads of flavorful spices. Then it’s topped with a corn and cheddar laced cornbread that is slightly sweet. I serve it with sour cream, sliced avocados and a tossed green salad for good measure.

So, I have to admit, I kind of liked tamale pie night myself. It’s such a great way to use ground beef and the cornbread topping makes it feel a bit playful. Back in the day when I was making this dish often, it was a delicious way to serve a gluten-free meal for my gluten sensitive daughter. I also had a freezer full of grass-fed ground beef and needed inventive ways to prepare it.

The Best Tamale Pie // Karista's Kitchen

Today, my girls still love this Tamale Pie. They continue to crack me up as they are mostly grown up now and yet, still little kids at heart. They both love ground beef recipes, especially when it’s Tamale Pie.

I made this last week and both my daughters were completely delighted. Then the oldest daughter decided to take home the leftovers – for her lunch the next day. Much to the disappointment of my youngest daughter who I found rummaging through the refrigerator looking for it. 🙂 I guess I’ll be making another batch next week.

This is an easy recipe to pull together and pop in the oven. It just screams happiness and everything that makes dinner delicious. 

Delicious Wishes and Loads of Love!

Karista

The Best Tamale Pie

Serving Size: 4-6

The Best Tamale Pie

Ingredients

    For the cornbread topping
  • 1 1/2 cups Masa Harina (I use Bob's Red Mill)
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 1/2 - 3 cups water
  • 1 cup shredded cheese
  • 1/2 cup corn (either fresh or frozen)
    For the filling
  • 1 tablespoon ghee, extra virgin olive oil or flavorless coconut oil
  • 1 lb ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 - 1/2 teaspoon crushed red pepper (optional)
  • 1 10.75 ounce can of tomato puree
  • 1 can black beans
  • 1 cup of corn, fresh or frozen
  • 1 handful of fresh cilantro, lightly chopped
  • Salt and pepper to taste
  • Squeeze of lime juice

Instructions

Prepare the cornbread topping
  • Pre-heat the oven to 375F.
  • Whisk together the masa marina, melted butter, sugar, salt, baking powder and water. When the consistency feels good, like a cornbread batter, fold in the cheddar cheese and the corn. Set aside.
  • Prepare the filling
  • Heat a skillet over medium heat and add a little oil to the pan. When the oil is hot add the onions and saute just until wilted. Then stir in the ground beef. When the ground beef is almost cooked through, add the garlic, cumin, chili powder, smoked paprika, coriander and red pepper flakes. Cook for one minute longer and then take the skillet off the heat.
  • Gently stir in the tomato puree, the corn, black beans and fresh cilantro. Season to taste with salt and pepper.
  • Pour the filling into an 8x8 square baking dish or an 8x10 rectangular baking pan. You can use a large baking pan but you may need to use 1 1/2lbs of ground beef if using a larger pan. You will have plenty of cornbread topping for the larger pan.
  • Once you've add the filling to the bottom of the baking pan, spread the cornbread filling over the top. Place it in the pre-heated oven and bake for about 25-30 minutes or until the cornbread is done and the sides are bubbly.
  • When the tamale pie is done, take it out of the oven and let it sit for at least 10-15 minutes before serving. Serve with sliced avocado, sour cream, extra cheese, diced tomatoes, salsa and anything else you think would be delicious.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/08/17/best-tamale-pie/

     

    Karista's Kitchen Kid Friendly Life Around My Table Pasta Pork

    Broccolini and Sausage Cavatappi

    Broccolini and Sausage Cavatappi // Karista's Kitchen

    I adore a a simple and flavorful meal that comes together easily like my family’s favorite Broccolini and Sausage Cavatappi.

    This rustic and uncomplicated recipe uses fresh ingredients with a few pantry staples to make dinner nearly fuss-free and satisfying.

    This Broccolini and Sausage Cavatappi uses ground sausage or ground chicken sausage but you can use whatever you like, or keep it vegetarian.  We have a fabulous sausage house in our little town that makes the most incredible and creative sausages from locally sourced ingredients. So it’s a treat for me to scoot-on-down (my Southernism for the day) to the sausage house and pick up some unique sausages for this recipe.

    I’ve used the traditional Italian sausage, Swedish potato, andouille, cheddar and jalapeño, sun-dried tomato and feta and probably a few more. It’s ridiculously difficult for me to make a decision when I visit our local sausage house – and it doesn’t help if I’m hungry when I’m shopping for the sausages.

    This recipe is paired with one of my favorite types of pastas, Cavatappi. Cavatappi, meaning corkscrew in Italian, feels heartier and a little fancier than macaroni but with a delightful texture that holds up to broccoli, cauliflower, ground meats and sauces.  When I can’t find broccolini or what some call broccoli rabe, I use the garden variety of broccoli.

    I’ve been known to throw other veggies into the pot as well, especially if I have vegetables that are on their last days of shelf life.  I’ve used collard greens, mushrooms, Swiss chard, kale, zucchini, tomatoes, peppers and eggplant; leftover cooked veggies that easily pair with this cozy recipe.

    Broccolini and Sausage Cavatappi works beautifully as a quick weeknight meal but it’s also ideal for a cozy fall or winter weekend meal paired with a glass of Chianti.

    Delicious Wishes and Loads of Love!

    Karista

    Broccolini and Sausage Cavatappi

    Serving Size: 4-6

    Broccolini and Sausage Cavatappi

    Ingredients

    • 12 ounces Cavatappi pasta
    • 1 tablespoon salt
    • 1-2 lbs Broccolini (broccoli rabe), chopped
    • 1 tablespoon of extra virgin olive oil
    • ½ cup chopped red onion
    • 1 lb ground sweet or spicy Italian sausage
    • 1 cup of prepared basil pesto
    • Squeeze of fresh lemon
    • Salt and pepper to taste
    • ½ cup grated parmesan

    Instructions

  • Fill a pasta pot with water and heat over high heat. When the water boils, salt the water with one tablespoon of salt. Add the pasta and cook according to package directions. About five minutes before the pasta is done, add the broccolini to the pasta. Continue to cook and when the pasta is done, the broccolini should be done as well.
  • While the water is coming to a boil, prepare the sausage. Heat one tablespoon of oil in a medium or large skillet over medium heat. When the oil is hot, sauté the onion until wilted and then add the Italian sausage and cook until done.
  • When the pasta is done, drain the pasta and broccolini and place it back into the pasta pot. Toss the pasta and broccolini with the pesto and then fold in the sausage and onions. Stir in the squeeze of fresh lemon and then season to taste with salt and freshly cracked black pepper.
  • Pour the pasta into a serving dish or individual dishes and garnish with grated parmesan and serve.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/09/22/broccolini-and-sausage-cavatappi/