Tamale Skillet Pie
"Tamales made one-pot simple? Sounds like a weeknight win!"
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil, divided
- 3⁄4 lb ground beef
- kosher salt & freshly ground black pepper
- 1 onion, roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons cumin
- 2 garlic cloves, grated
- 1 cup corn kernel (from one ear corn, or frozen)
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 cup chopped cilantro, plus additional sprigs for garnish
- cornbread mix, such as Jiffy
- 1 large egg
- 1⁄3 cup milk
- 2 tablespoons olive oil, on top
- sour cream, for serving
directions
- Preheat oven to 400 degrees F.
- Place a large (11-12”) cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
- In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it’s okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
- Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.
Questions & Replies
-
how can I get written recipe for one-dish tamale pie?
Reviews
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First time in my life I ever purchased cilantro. I had to get the produce manager to show me what it looked like. This is a fairly easy dish to make, if you use a food processor to chop the onions and green bell pepper like I did. It's also VERY hearty, and the kids like it, too. After I put the first portion of the cornbread mix over the filling, I thought it looked too thing, so I quickly put together another batch. Yt wasn't necessary; made mine come out a BIT too much on the cornbread side of the dish, but still, quite palatable. The sour cream makes it blossom with taste. I think it would be good with some salsa, too. -
This was really good. I made this last night and my wife loved it. I made a minor change by using Diced Tomatoes with Green chili's and added a little more cumin (1/2 tsp), but I cooked exactly like the recipe. Very easy and very good, especially with the Sour Cream and Tortilla chip on the side.
RECIPE SUBMITTED BY
Food.com
United States
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