Fast and Easy Skillet Tamale Pie
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.
Equipment
Ingredients
Tamale Filling:
- 2 tablespoons vegetable oil
- 1 medium onion minced
- 2 tablespoons chili powder or 3 Tablespoons of Mexican Seasoning Blend (recipe below)
- 2 medium cloves garlic minced or pressed through a garlic press (about 2 teaspoons)
- 1 pound ground sirloin lean
- 1 15.5-ounce can black beans, drained and rinsed
- 1 14 1/2 ounces can Ro-Tel tomatoes or diced tomatoes, drained (or 1 can) and 1 small can mild green chilis
- 2 Tbsp tomato paste my addition, but gave more flavor to the filling
- 2 cups frozen corn my addition; optional
- 3 ounces cheddar cheese shredded (1 cup)NOTE: I'd double this
- 2 tablespoons minced fresh cilantro leaves or parsley
- Ground black pepper
- 1 small can sliced black olives optional
Cornbread Topping:
- 3/4 cup unbleached all-purpose flour 3 3/4 ounces
- 3/4 cup yellow cornmeal 3 3/4 ounces
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
For the Homemade Mexican Seasoning (I like to make my own and store the rest); optional
- 2 Tbsp. chili powder
- 2 Tbsp. garlic powder
- 2 Tbsp. ground cumin
- 2 Tbsp. 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