Iron Skillet Tamale Pie
photo by Galley Wench
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 lb ground chuck
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄8 teaspoon salt
- 1 1⁄2 cups shredded cheddar cheese
- 2 cups self-rising cornmeal mix
- 1 cup cream-style corn
- 3⁄4 cup milk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 (4 ounce) can green chilies (optional)
-
Garnish
- salsa
- avocados or guacamole
directions
- In a large ski8llet, combine ground chuck, onion, and bell pepper.
- Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
- Drain well.
- Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
- Bring to a boil over medium heat.
- Reduce heat and simmer 20 minutes, stirring frequently.
- Stir in cheese. Set aside.
- Preheat oven to 350 degree F.
- Lightly grease a 10-inch cast-iron skillet.
- In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
- Stir in sugar and chili powder.
- Pour one-third of batter into skillet.
- Bake 10 minutes.
- Spoon meat mixture evenly over cornbread layer.
- Spoon remaining cornmeal batter evenly over meat mixture.
- Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
- Allow to set for about 10 mnutes before cutting into wedges.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"