This Tamale Skillet Pie is delicious comfort food that can be ready from start to finish in 45 minutes. It's a kid-friendly dinner, not too spicy and reheats well the next day.
Course main
Cuisine Mexican
Keyword Skillet Tamale Pie
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Equipment
1 12" skillet
Ingredients
Tamale Filling:
2tablespoonsvegetable oil
1medium onionminced
2tablespoonschili powderor 3 Tablespoons of Mexican Seasoning Blend (recipe below)
2medium cloves garlicminced or pressed through a garlic press (about 2 teaspoons)
1poundground sirloinlean
115.5-ounce can black beans, drained and rinsed
114 1/2 ounces can Ro-Tel tomatoes or diced tomatoes, drained (or 1 can) and 1 small can mild green chilis
2Tbsptomato pastemy addition, but gave more flavor to the filling
2cupsfrozen cornmy addition; optional
3ouncescheddar cheeseshredded (1 cup)NOTE: I'd double this
For the Homemade Mexican Seasoning (I like to make my own and store the rest); optional
2Tbsp.chili powder
2Tbsp.garlic powder
2Tbsp.ground cumin
2Tbsp.oregano
Instructions
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
For the tamale filling:
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes.
NOTE: I added 2 Tbsp of tomato paste to the filling. I also added about 2 cups of frozen corn and I think a small can of sliced black olives would be good.
Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
For the cornbread topping:
Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.
Dollops with sour cream, if desired.
Notes
I think that the filling could be divided into ramekins and then topped with the cornmeal batter and baked until done.Recipe source: Adapted from America's Test Kitchen