Tamale Pie
Makes 8 servings
Enchilada sauce is available in both red and green varieties; use whichever you prefer for this recipe.
1 pound ground chuck
1 onion, chopped
1 red bell pepper, chopped
1 (10-ounce) can enchilada sauce
1 (8-ounce) can tomato sauce
1 teaspoon ground cumin
2 teaspoons chili powder, divided
½ teaspoon salt
1½ 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, lightly beaten
1 teaspoon sugar
1. In a 10-inch cast-iron skillet, cook beef, onion, and bell pepper over medium-high heat, stirring occasionally, until beef is browned and crumbly; drain.
2. Stir in enchilada sauce, tomato sauce, cumin, 1 teaspoon chili powder, and salt, and bring to a boil. Reduce heat, and simmer, stirring frequently, for 20 minutes. Pour meat mixture into a large bowl, and stir in cheese.
3. Preheat oven to 350°. Wipe cast-iron skillet clean with paper towels.
4. In a medium bowl, stir together cornmeal mix, corn, milk, oil, eggs, sugar, and remaining 1 teaspoon chili powder until smooth. Pour half of batter into skillet.
5. Bake for 10 minutes. Spread beef mixture onto cornbread layer, and top with remaining batter. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before serving.
Kitchen Tip
Be sure to use self-rising cornmeal mix, not plain cornmeal, for this recipe.
Beef and Spinach Stuffed Shells
Makes 6 to 8 servings
This recipe can be assembled and frozen for up to 1 month.
