Tamale Pie
Two classic comfort foods packed in one zesty meal.
Ingredients
- 1 lb 85/15 ground chunk
- 1 cup chopped yellow onion
- 2 tsp ancho chile powder
- 1 tsp ground cumin
- 1 cup tomato sauce
- 1 cup beef broth
- 1 cup corn kernels
- 1 can black beans rinsed and drained
- 1 can diced green chiles drained
- 1 tsp salt
- 1 cup corn chips finely crushed
- 1/2 cup yellow corn meal
- 1 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp freshly ground black pepper
- 1 large egg
- 1/3 to 1/2 cup whole milk
- 4 oz sharp Cheddar cheese shredded
- 1 tbsp unsalted butter melted
- scallions, cilantro, sour cream, Sriracha for garnish
Instructions
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Preheat the oven to 425°F. Heat a big cast-iron skillet over medium-high. Add the beef and onion and cook, stirring often, until the meat is browned and the onion is translucent. Should take about 10 minutes. Add the chili powder and cumin, and cook while stirring constantly until it becomes fragrant, about 1 minute. Stir in the tomato sauce, broth, corn, beans, green chiles, and salt. Bring everything to a boil, then reduce the heat to medium to maintain a simmer. Let it simmer until it's thickened, about 10 minutes.
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While everything is simmering, stir together crushed chips, cornmeal, sugar, baking powder, and pepper in a medium bowl. In a different bowl, whisk together egg and 1/3 cup of the milk. Pour the milk mixture into the cornmeal mixture, and stir to incorporate. Fold in the cheese and butter. (Add the remaining milk if it's too thick.)
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Spread the cornbread mixture evenly over the chili mixture. Bake the combined mixture in the preheated oven until the cornbread is browned and cooked through, about 15 minutes. Let it stand 5 to 10 minutes, then garnish with desired toppings.
