Skillet Tamale Pie

By lorik

The addition of shredded cheese to the topping improves flavor and texture. As the cheese melts, it binds the cornbread, producing a more cohesive, tamale-like topping.

Ingredients

• Cooks Country Version:
• 10 ounces store-bought cornbread, crumbled (about 2 1/2 cups)
• 3 cups shredded Mexican cheese blend
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 teaspoon minced chipotle chiles in adobo sauce
• 1 1/2 pounds 90-percent lean ground beef
• 2 (15.5 ounces each) cans pinto beans, drained and rinsed
• 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/3 cup juice reserved (see note)
• 1/4 cup finely chopped fresh cilantro leaves
• Americas Test Kitchen Version:
• Tamale Filling:
• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 2 tablespoons chili powder
• Salt
• 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
• 1 pound ground sirloin (lean)
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 3 ounces cheddar cheese, shredded (1 cup)
• 2 tablespoons minced fresh cilantro leaves
• Ground black pepper
• Cornbread Topping:
• 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
• 3/4 cup yellow cornmeal (3 3/4 ounces)
• 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 unsalted butter, melted and cooled

Details

Adapted from cookscountry.com

Preparation

Step 1

Cooks Country Version:
1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine cornbread, 1½ cups cheese, ¼ teaspoon salt, and ½ teaspoon pepper in bowl.

2. Heat oil in large heatproof skillet over medium-high heat until shimmering. Cook onion and chipotle until softened, about 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in beans, tomatoes, and reserved tomato juice and cook until thickened, about 5 minutes. Stir in 2 tablespoons cilantro and remaining cheese. Season with salt and pepper.

3. Arrange cornbread mixture evenly over filling. Bake until cornbread is golden brown, 10 to 15 minutes. Sprinkle with remaining cilantro. Serve.

Americas Test Kitchen Version:
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2. For the tamale filling: Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

3. Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.

4. For the cornbread topping: Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

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