Cast-Iron Tamale PIE
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
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 lbs 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp canola oil
- 1 1/2 lbs ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 can mild or spicy red enchilada sauce
- 1/2 cup frozen corn kernels
- 1/2 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
Prepare
- 0.5 medium yellow onion, finely chopped
- Chop 1/4 cup fresh cilantro leaves
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.