1 chipotle in adobo sauce, drained and finely chopped (a TAC suggestion)
2 large eggs
½ cup sour cream, plus more for serving
½ cup yellow cornmeal
½ cup all-purpose flour
½ teaspoon baking powder
1 cup grated sharp cheddar cheese (about 4 ounces)
Optional: toppings, such as salsa, avocado, cilantro
Instructions
Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans and chipotle.
Whisk the eggs, sour cream and ½ cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, ¼ teaspoon salt and a few grinds of pepper; stir until smooth. Stir in ½ cup cheddar.
Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining ½ cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.
Recipe by The Amiable Cooks at https://theamiablecooks.com/skillet-tamale-pie-a-k-a-cheapest-dinner-ever/