Louisiana’s winters are so crazy. One day, it’s in the 20s and two days later, it’s in the 70s. I can’t figure out a menu with all of these darn weather changes! One day, it’s perfect for comfort food and the next, I feel like I need to make kabobs on the grill haha!
Skillet Tamale Pie
Source: Cook’s CountryIngredients:
- 10 oz. pre-made cornbread, crumbled (about 2 1/2 cups)
- 3 cups shredded Mexican cheese blend
- Salt and pepper
- 1 tbsp. vegetable oil
- 1 onion, finely chopped
- 1 tsp. minced chipotle chiles in adobo sauce
- 1 1/2 lbs. 90-percent lean ground beef
- 2 (15.5 oz. each) cans black beans, drained and rinsed
- 2 (10 oz.) cans Ro-Tel tomatoes, drained, 1/3 cup juice reserved
- 1/4 cup finely chopped fresh cilantro leavesDirections:
- Place the oven rack in the middle position and preheat the oven to 450 degrees F.
- In a large bowl, combine the cornbread, 1 1/2 cups cheese, 1/4 tsp. salt and 1/2 tsp. pepper.
- Heat the oil in a 12-inch oven-safe skillet over medium heat, until simmering. Add chopped onion and chipotle pepper, and stir/cook the mixture until the onion has softened (about 5 minutes).
- Add in the ground beef, being sure to break up the ground meat well as it cooks. Cook the mixture for about 5 minutes, until the beef is no longer pink. Stir in the beans, Ro-Tel and reserved juice, and cook until thickened, about 5 minutes. Add in 2 tbsp. cilantro and the other 1 1/2 cups of cheese, and stir the mixture well. Season with salt and pepper, to taste.
- Sprinkle the cornbread mixture evenly over the meat/bean filling. Place the skillet in the oven, and bake until the cornbread mixture is golden brown (about 10-15 minutes). Garnish with the remaining cilantro. Enjoy!