Ingredients

How to make it

  • Make the filling:
  • Heat a 10-inch cast iron skillet over medium-high heat until hot, about 3 minutes. Add the oil and onion and saute until the onion is golden, 3 minutes. Stir in the garlic, cook for 30 seconds, then add the meat and cook until browned on all sides, about 5 minutes, breaking up the pieces with a wooden spatula. Using a large spoon, skim the fat from the pan, leaving 1 to 2 tablespoons of the fat in the pan.
  • Add the green pepper, black beans, tomatoes, chipotles, adobe sauce, mole and cumin; bring to a boil, stirring to blend, Stir in the olives, salt and pepper. Stir in cilantro and 1 cup of cheese. Keep the filling warm as you prepare the topping.
  • Make the cornbread topping:
  • Preheat oven to 375 degrees F. In a large bowl, combine the masa harina, flour, sugar, baking powder and salt. In a small bowl, combine the buttermilk and eggs; stir them into dry ingredients until blended. Add the corn and butter, and mix well.
  • When the cornbread batter is ready, spread it over the meat using a large spoon. Cover the surface and smooth the top with a slightly wet metal spatula, or even your finger.
  • Bake for 30 minutes, then sprinkle on the remaining cheese, and return the pie to the oven. Bake until the top is lightly browned, a toothpick inserted into the crust comes out clean and the filling is bubbling up on the sides, 10 to 15 minutes. Remove from oven, and let stand for at least 10 minutes before serving with a large spoon.

Reviews & Comments 9

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  • luisascatering 4 years ago
    sounds delicious!
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  • meals4abby 4 years ago
    Winner, winner, tamale skillet dinner!
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  • superfoodman 4 years ago
    Errr!---what time is dinner!
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  • impssweetp 4 years ago
    Wow, what a fabulous offering you've given us. I am assuming that the photo is of your family; how handsome. I shall have to round up some mole paste. Can't wait to try this; my skillet is always lose at hand.
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  • elgourmand 4 years ago
    I know, your gearing up for a trip to Mexico. Maybe, your Mexican friend is coming to visit and you're getting ready. This is a nice tamale pie recipe and the cast iron skillet is the way to do it. Believe it or not you can do this on the stove top with a covered skillet. Personal like I would use the Mexican shredded beef you'll find here.Mexican Shredded Beef Carne De Res Deshebrada Not that fine masa harina and corn meal are not the same thing. Your recipe pics clearly show that you've used corn meal (for corn bread) as a topping. masa harina is very, very finely ground and will not work well here. Yes, the word for flour and meal in Spanish is harina but they know which harina to use. Think you best make sure folks know you're using corn meal here. I'll leave out the mole but that's just me. This is about as deluxe as a tamale pie gets and will be much improved if you use carne de res deshebrada, which I don't think you can find ready made. I make 5 lbs or so at a time and freeze 1 lb packets for future use. Thanks for the post. RJ
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  • wynnebaer 4 years ago
    This looks fantastic....love cooking with masa harina....I've never seen mole paste though so where do you get yours?
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  • pleclare 4 years ago
    Yummy!
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  • valinkenmore 4 years ago
    Yummy - love these kind of one dish meals.
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  • cuzpat 4 years ago
    This look and sound so good!!!
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