TAMALE PIE

Tamale Pie image

Tamale pie with cornbread topping, all made in one skillet. It's another ground beef skillet dinner for two, but with Tex-Mex flavors! Why the Recipe Works My friend Chungah from the incredible recipe blog Damn Delicious wrote this amazing...

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients

2 teaspoons olive oil
1/2 pound lean ground beef (or turkey)
1 clove garlic, minced
1 small onion, finely diced
1 small poblano pepper, seeded and diced
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 14-ounce can diced tomatoes with green chiles*
1/2 cup frozen corn kernels
2 tablespoons chopped fresh cilantro
1/4 cup yellow cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/4 cup + 2 tablespoons low-fat buttermilk
1 large egg yolk (egg white reserved for another use)
1 tablespoon melted butter
1/2 cup shredded extra sharp cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 425.
In an 8-inch small oven-safe skillet (like cast iron), heat the olive oil over medium-high heat. Add the ground beef (or turkey), and cook while breaking up with a spoon until the meat has started to brown on one side, about 3-5 minutes.
Next, add the garlic, onion and poblano to the skillet, and cook for another 5 minutes, until the onions soften and the meat is done.
Stir in the spices, salt and pepper, and tomatoes (undrained). Bring mixture to a simmer, and then stir in the corn and cilantro.
Remove the skillet from the heat and set aside. If you're making this as a freezer meal, stop here and freeze this part; make the cornbread topping the day of serving.
To make the cornbread topping, combine the cornmeal, flour, baking powder and salt in a medium bowl. In a large measuring cup, whisk together the buttermilk, egg and butter. Pour the wet ingredients over the dry ingredients, and stir, using a rubber spatula. Finally, add the shredded cheese and cilantro, and toss to combine.
Pour the cornbread mixture evenly over the surface of the skillet mixture, and bake for 20-22 minutes, until puffed and golden brown. Let cool for about 10 minutes before serving.

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