Skillet Tamale Pie

Ground turkey works very well in this recipe.

Filling

2 tablespoons vegetable oil
1 medium onion, minced
1 tablespoon ground cumin
3 tablespoons chili powder
2 cloves garlic, minced (about 2 tsp.)
1 pound ground beef (lean 20% fat)
to taste salt and pepper
1 4 oz. can diced green chilies
1 5 oz. can sliced black olives
2 6 oz. cans sweet kernel corn
1 15.5 oz. can black beans, drained & rinsed
1 14.5 oz. can diced tomatoes, drained
1 cup cheddar cheese, shredded
2 tablespoons minced fresh cilantro
Recipe

Steps:

Adjust an oven rack to the middle position and heat oven to 450°.

  1. Heat oil in a 12-inch oven proof skillet over medium heat until shimmering.
  2. Add the onion, salt and chili powder. Cook until the onion is softened, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Add the beef and simmer, breaking up the meat with a wooden spoon, for 5 minutes.
  5. Stir in tomatoes and simmer for another 5 minutes.
  6. Stir the chilies, olives, corn, beans, cheese and cilantro and season with salt and pepper to taste, simmer for 5 minutes.

Cornbread Topping

3/4 cup unbleached all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1 large egg
3 tablespoons butter, melted and cooled
Recipe

Steps:

  1. Preheat oven to 450°.
  2. Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk the buttermilk and egg together.
  4. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

Assembly

Dollop cornbread batter evenly over the filling and spread into an even layer. Bake until cornbread is cooked through in the center, 10 to 15 minutes. Serve.