Weekend Recipe: Skillet Tamale Pie

This recipe from Cook's Country transforms this Mexican favorite into a savory skillet pie. Lean ground beef — along with beans, tomatoes, onions, chipotle, cilantro, and cheese — serves as a hearty and flavorful yet non-greasy filling. 

To prevent our Skillet Tamale Pie from being greasy, we used lean ground beef (90 percent lean) for the filling. To save time, we crumbled store-bought cornbread for the topping.

Skillet Tamale Pie
Serves 4 to 6

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

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

INSTRUCTIONS

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.

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