Iron Skillet Tamale Pie

Recipe by Galley Wench
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large ski8llet, combine ground chuck, onion, and bell pepper.
  • Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
  • Drain well.
  • Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Stir in cheese. Set aside.
  • Preheat oven to 350 degree F.
  • Lightly grease a 10-inch cast-iron skillet.
  • In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
  • Stir in sugar and chili powder.
  • Pour one-third of batter into skillet.
  • Bake 10 minutes.
  • Spoon meat mixture evenly over cornbread layer.
  • Spoon remaining cornmeal batter evenly over meat mixture.
  • Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
  • Allow to set for about 10 mnutes before cutting into wedges.
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