🥧 Tamale Pie

Ingredients

• Filling

• 1 lb Ground beef, 90% lean
• 1 Yellow onion, chopped
• 1 Green bell pepper, chopped
• 2 clove Garlic, minced
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• ½ tsp Table salt
• 1 can Pinto beans (canned), drained and rinsed
• 1 can Diced tomatoes
• 1 cup Frozen corn
• ½ cup Tomato sauce

• Topping

• 1 cup Yellow cornmeal
• ½ cup All-purpose flour
• 1 tbsp Granulated sugar
• 2 tsp Baking powder
• ½ tsp Baking soda
• ½ tsp Table salt
• 1 cup Buttermilk
• 1 Eggs, large
• 3 tbsp Butter, salted, melted
• 1 cup Shredded cheddar

Nutrition

Steps

You’ll need: large ovenproof skillet or 9-by-13-inch baking dish, medium bowl, instant-read thermometer.

1. Heat the oven to 400°F. In a large ovenproof skillet over medium-high heat, cook the beef, onion and pepper, breaking up the meat, until no pink remains and it reaches 160°F. Drain extra fat.
2. Stir in the garlic, chili powder, cumin and salt for 30 seconds, then the beans, tomatoes, corn and tomato sauce. Simmer 5 minutes. (Move it to a 9-by-13-inch dish now if your skillet cannot go in the oven.)
3. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the buttermilk, egg and butter just until mixed, then fold in half the cheese.
4. Spoon the batter over the hot filling and spread it toward the edges. Sprinkle with the rest of the cheese.
5. Bake 20 to 25 minutes, until the topping is golden and a toothpick comes out clean. Let stand 5 minutes.

🌡 Safe temperaturesGround beef 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.