Iron Skillet Tamale Pie
From clewing 16 years agoIngredients
- 1 pound ground chuck shopping list
- 1 onion, chopped shopping list
- 1 red bell pepper, chopped shopping list
- 1 20 oz can enchilada sauce shopping list
- 1 8 oz can tomato sauce shopping list
- 1 tsp ground cumin shopping list
- 1 tsp chili powder shopping list
- ½ tsp salt shopping list
- 1 ½ cups shredded cheddar cheese shopping list
- 2 cups self-rising cornmeal mix shopping list
- 1 cup cream-style corn shopping list
- ¾ cup milk shopping list
- ½ cup vegetable oil shopping list
- 2 large eggs shopping list
- 1 tsp sugar shopping list
- 1 tsp chili powder shopping list
How to make it
- In a large skillet, 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 over to 350°.
- Lightly grease a 10” cast-iron skillet.
- In a medium bowl, combine cornmeal mix, cream-style corn, 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 a wooden pick inserted in center of cornbread comes out clean.
- Cut into wedges to serve.
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