Recipe

Iron Skillet Tamale Pie Recipe

	Clewing / All my dishes 1 year, 1 month ago This is one of about six recipes I want to try in the latest Cooking With Paula Deen magazine (September/October 2007). We fixed it last night and it was wonderful. Everyone loved it (good thing I made a double batch). The little that was left over w... More Prep:70m Cook:40m Servings:8	Clewing
	casserole mexican

Does this look good? Yeah! / Nope

Fans

angelinaw

Ingredients

1 pound ground chuck

1 onion, chopped

1 red bell pepper, chopped

1 20 oz can enchilada sauce

1 8 oz can tomato sauce

1 tsp ground cumin

1 tsp chili powder

½ tsp salt

1 ½ cups shredded Cheddar cheese

2 cups self-rising cornmeal mix

1 cup cream-style corn

¾ cup milk

½ cup vegetable oil

2 large eggs

1 tsp sugar

1 tsp chili powder

Directions

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.