Tamale Pie with Cornbread Topping Recipe
If you love tamales, but don’t want to bother with corn husks and fussy assembly, this Tamale Pie, baked in a cast-iron skillet, will be right up your alley.
Keywords
- Beef
- Casserole
- Cast Iron
- Cinco de Mayo
- Healthy
- Mexican
- Super Bowl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Cooking tools:
- Cast iron skillet
- Potato masher
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Stove
- Oven
Ingredients
- 1 lb. ground chuck
- 1 cup diced onions
- 1 poblano, seeded and chopped
- 2 Tbsp. minced jalapeño
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. chili powder
- 2 tsp. unsweetened cocoa powder
- 2 tsp. ground cumin
- 1 can black beans (15 oz.), drained and rinsed
- 1 can fire roasted diced tomatoes (14.5 oz.)
- 1 cup frozen corn, thawed
- ½ cup low-sodium beef broth
- 1 can sliced black olives (2.25 oz.), drained
- Salt
- black pepper
- 1 ½ cups shredded Cheddar
- 1 cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 1 egg
- 1 can diced chiles (4 oz.)
- ⅓ cup shredded Cheddar
- ¼ cup milk
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