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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Skillet Tamale Pie Recipe

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This recipe for Skillet Tamale Pie is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
TAMALE FILLING:
2 tbsp vegetable oil
1 medium onion, minced
2 tbsp chili powder
salt and pepper
2 cloves garlic, minced
1 lb lean ground beef
1 can (15.5 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 c shredded medium cheddar cheese
2 tbsp minced fresh cilantro (optional)
CORNBREAD TOPPING:
3/4 c all purpose flour
3/4 c yellow cornmeal
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 c buttermilk or milk
1 large egg
3 tbsp butter, melted and cooled
Directions:
Directions:
Adjust oven rack to middle position and heat to 450º. For the tamale filling: heat oil in a dutch oven or ovenproof skillet over medium heat until shimmering. Add the onion, chili powder and 1/2 tsp salt and cook 5 minutes. Stir in garlic and cook 30 seconds. Stir in the burger, beans, and tomatoes, and bring to a simmer, breaking up the meat, 5 minutes. Stir the cheddar and cilantro (if using) into the filling and season with salt and pepper to taste. For the cornbread topping: Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. in a separate bowl, whisk the milk and egg together. Stir the milk mixture into the flour until uniform. Stir in the butter until just combined. Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake 15 minutes.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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