Iron Skillet Tamale Pie

My family loves Mexican food and I love one-dish meals so this recipe fits the bill on both fronts.  This is a satisfying combination of simple ingredients that creates a delicious family meal.  I served this topped with sour cream and fresh diced tomatoes with a spring mix salad on the side.  Everyone in the family really liked it and we ate the whole thing!

Ingredients:

1 lb. lean ground beef (I used extra lean 97%, but use what you prefer)

1 onion, diced

1 bell pepper, diced (I used yellow because that’s what I had, red would be equally good)

1 (10 oz,) can enchilada sauce (I used medium, but if you don’t enjoy the spice, use mild)

1 (8 oz.) can tomato sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 1/2 cups shredded cheddar cheese (optional, I left it out)

2 cups self-rising corn meal mix (not just corn meal, there’s a big difference!)

1 can cream-style corn

3/4 cup milk

1/2 cup vegetable oil

2  eggs

1 teaspoon chili powder

Directions:

In a large skillet, combine ground beef, diced onion and bell pepper.

Cook until ground beef is browned and crumbly and onion and pepper are tender.  Pour off any fat (if you use the extra lean ground beef, there probably won’t be any) and stir in tomato sauce, enchilada sauce, salt, chili powder, and cumin.

Bring to a gentle boil, then turn heat to simmer and allow to cook slowly while you prepare the cornmeal crust.  The meat sauce will thicken up a little as it simmers.

Preheat oven to 350 degrees.  Grease a 9 or 10 inch cast-iron skillet.  In a medium bowl, combine cornmeal mix, corn, milk, oil, chili powder, and eggs.  Stir together with whisk until smooth.

Pour one-third of the batter into the iron skillet.  Bake in a 350 degree oven for 10 minutes.

Remove from oven.  It’ll be lightly browned on top and set.

Spoon meat mixture evenly over cornbread layer.

If you want to use the shredded cheddar, sprinkle it over the meat layer at this time.  (I left it out)  Spoon the remaining cornmeal batter evenly over the meat mixture.

Bake for 35-40 minutes or until cornbread is browned and set.  You can test with a tooth pick to see if it’s done in the center,  the tooth pick should come out clean.

To serve, cut into wedges and top with sour cream and freshly diced tomatoes if desired.