Behold the most non-photogenic meal we’ve ever made. This Skillet Tamale Pie is simple and honest: what you see is what you get. We can’t claim that there are layers of complex flavors or that there’s anything delicate about it… and that’s okay sometimes. Many of you might appreciate the straight-forwardness of these ingredients: ground beef, onion, chili powder, chili beans, eggs, sour cream, cornmeal, flour and cheddar. Despite there being nothing whatsoever showy about this dish, it is kinda nice to have a meal once-in-a-while with a $7 price tag on it (not including any toppings you might choose). This is comforting, requires one skillet and one medium bowl to make, and takes 20 minutes active time. Give this simple skillet meal a try the next time you’re tempted to just hit Taco Bell for your fam… this is probably cheaper. Note: for an upgraded Tamale Pie recipe, give this one a looksie. It’s fantastic.
Tip: Try this with blue cornmeal to make things look a little more interesting.
Have your kids help you mix the cornmeal mixture and top with cheese. As you prepare this meal with those you love, teach them about a few of the ingredients:
- Onions provide your body with a flavonoid that can help prevent cancer.
- Beans are a good way to get plant-based protein, which help keep your heart healthy.
- Cheddar cheese is a good source of vitamin D, which helps keep your teeth healthy.
Obviously Mexican, let’s learn a few things about Mexico and it’s people:
- Many families all live in one house together, including grandparents, uncles, aunts and cousins.
- A common savory sauce called mole can have a super long ingredients list, including chocolate.
- People LOVE soccer in Mexico. Like a lot.
Adapted slightly from: Skillet Tamale Pie
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 pound lean ground beef
- 1 tablespoon chili powder
- Kosher salt and freshly ground pepper
- 1 15 -ounce can chili beans (do not drain)
- 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
- 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.
