Tamale Skillet Pie
This take on a classic tamale pie is quick and easy. The cornbread topping is a great shortcut to using cornmeal and provides great flavor.
Cooking Time30 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 pound ground beef
- 6 ounces package Mexican Style Cornbread Mix, divided
- 14 1/2 ounces can diced tomatoes with green chills
- 22 ounces can whole kernel corn with red and greed bell peppers
- 1/2 cup water
- 2 tablespoons chili powder
- 8 ounces (2 cups) shredded Mexican cheese blend, divided
- 1 egg
- 3/4 cup milk
Instructions
- Heat over to 375 degrees F. In 10-1/2" cast iron skillet, brown ground beef over medium heat for 8 to 10 minutes or until thoroughly cooked; drain.
- Return beef to skillet. Stir in l tablespoon of the cornbread mix, tomatoes, corn, water and chili powder; bring to a boil. Remove from heat; stir in 1 cup of the cheese. Set aside.
- In medium bowl, beat egg; add milk and remaining cornbread mix. Blend until smooth; stir in remaining 1 cup cheese.
- Pour cornbread mixture over beef mixture. Bake for 25 to 30 minutes or until golden brown.
