Level: | Easy |
Total: | 45 min |
Active: | 20 min |
Yield: | 6 servings |
Ingredients
- 1 tablespoon corn oil
- 1 1/2 pounds ground beef (85 percent lean)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- Kosher salt
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups green or red enchilada sauce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups shredded Monterey Jack cheese
- 3 cups self-rising cornmeal
- 2 1/2 to 3 cups buttermilk
- 2 tablespoons corn oil
- 4 scallions, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 921 |
Total Fat | 43 g |
Saturated Fat | 17 g |
Carbohydrates | 90 g |
Dietary Fiber | 9 g |
Sugar | 14 g |
Protein | 42 g |
Cholesterol | 114 mg |
Sodium | 1173 mg |
Reviews
First, for the filling, we cut the recipe in half to fit into our cast iron skillet.
Second, we don’t follow the cornbread recipe here. It’s WAY too big. I think someone must have made a typo error. We use the cornbread recipe on the Quaker Yellow Cornmeal circular box, BUT, we also adjust that by cutting it in half for our half recipe of the Tamale Pie.
Additionally, if you want a slightly more flavorful cornbread and one that isn’t quite as glycemic as yellow, try blue corn meal. We use Bow and Arrow brand from the Ute Mountain Ute Tribe. Whole Foods used to sell it. When they stopped carrying it, we started ordering directly from the tribe.