Cast-Iron Tamale Pie
15m prep 40m cook 55m ready
A hearty tamale pie with chili-laced beef and a tender cornbread crust, all baked in a cast-iron skillet. Sweet corn and enchilada sauce add rich flavor, and it's easily customizable with black beans or cheese.
Ingredients
- 1 tbsp canola oil
- 0.5 medium yellow onion finely chopped
- 1 1/2 lb ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 can mild or spicy red enchilada sauce
- 1/2 cup frozen corn kernels
- 1/4 cup fresh cilantro leaves chopped
- 1/2 cup fine cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup whole milk
- 1 large egg
- 2 tbsp canola oil
- sour cream
- hot sauce
- sliced green onions
- fresh cilantro leaves
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 3.54 mg
- Magnesium: 32.9 mg
- Phosphorus: 229 mg
- Potassium: 440 mg
- Zinc: 4.51 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
In a 10-inch cast-iron pan over medium heat, warm 1 tablespoon canola oil. Add the finely chopped ½ medium yellow onion and cook, stirring, until softened and lightly golden, about 6 minutes.
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Step 3.
Add 1½ pounds ground beef to the pan. Cook, stirring and breaking up the meat, until no longer pink, about 5 minutes. Drain off excess fat.
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Step 4.
Stir in 2 teaspoons chili powder and 1 teaspoon ground cumin until combined. Then stir in the 15-ounce can of enchilada sauce. Reduce heat to low and simmer until slightly thickened, 12 to 15 minutes.
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Step 5.
While the filling simmers, make the cornbread topping: In a large bowl, whisk together ½ cup fine cornmeal, ½ cup all-purpose flour, 2 tablespoons sugar, 1½ teaspoons baking powder, and ½ teaspoon kosher salt. In another bowl, whisk together ½ cup whole milk, 1 large egg, and 2 tablespoons canola oil. Add the wet mixture to the dry mixture and stir just until combined.
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Step 6.
Stir ½ cup frozen corn kernels and ¼ cup chopped fresh cilantro into the meat filling. Pour the cornbread batter evenly over the top.
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Step 7.
Bake the pie until bubbly and the cornbread is cooked through, about 18 minutes. Serve with sour cream, hot sauce, sliced green onions, and fresh cilantro if desired.
Ratings & reviews
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