Tamale Steak Pie

By lorik

When you pack beef, tomatoes, and cheesy cornbread into a skillet, plan on getting rave reviews.

Makes 6 servings
Total time: 40 minutes

Ingredients

• BROWN:
• 1 1/2 lb. rib-eye steak, trimmed, cubed, and seasoned with salt and black pepper
• 4 Tbsp. canola oil, divided
• 1 can diced tomatoes and green chilies, such as Rotel Original (10.5 oz.)
• COMBINE:
• 1 cup water
• 1 egg
• 2 cups purchased dry cornbread mix, (such as Bob’s Red Mill)
• TOP:
• 1 cup shredded Mexican four blend cheese
• SERVE:
• Salsa
• Sour Cream

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°.

Brown beef in 2 Tbsp. oil in a skillet over medium-high heat, 5 minutes. Stir in diced tomatoes.

Combine water, egg, and remaining 2 Tbsp. oil; whisk in cornbread mix until smooth. Pour cornbread mixture over beef mixture and smooth top.

Transfer skillet to oven; bake pie until a toothpick inserted in the center comes out clean, about 25 minutes. Top pie with cheese and bake until it melts, 3–5 minutes. Serve pie with salsa and sour cream.

Per serving: 508 cal; 27g total fat (9g sat); 98mg chol; 754mg sodium; 36g carb; 3g fiber; 30g protein