Skillet Tamale Pie
This hearty casserole will satisfy a crowd. If you’d like the dish to have an extra kick, leave the seeds in the jalapeños.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 2 cups chicken broth
- 1 cup water
- 1 cup yellow corn meal
- 1 Tbsp. vegetable oil
- 1½ lbs. ground pork
- 1 medium onion, peeled and chopped
- 1 medium jalapeño pepper, seeded and minced
- 1 medium orange bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt
- ⅛ tsp. pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) pinto beans, drained
- 1 cup shredded Monterey jack cheese
- In a medium saucepan, bring broth and water to a boil Add corn meal; bring to a simmer, then lower heat, cover, and simmer for 15–20 minutes, stirring frequently, until thick. Set aside.
- Preheat oven to 400°F. Adjust over rack to upper third position. In a large oven-proof skillet over medium-high heat, heat oil. Add pork and cook, breaking up pieces with a wooden spoon, for 5 minutes, or until no longer pink. Using a slotted spoon, remove pork to a bowl. Drain all but 1 tablespoon of grease from pan.
- Continuing to cook over medium-high heat, add onion, jalapeño peppers, and bell peppers and cook, stirring often, for 10 minutes, or until soft. Add garlic, chili powder, cumin, and cook another 30 seconds. Stir in tomatoes, beans, and cooked pork cook for 5 minutes or until warm through.
- Stir ½ cup of Monterey jack cheese into cornmeal mixture. Spread over the top of the pork mixture in skillet and sprinkle with the remaining ½ cup of cheese.
- Bake for 20–25 minutes, or until topping is golden brown. Let stand for 5 minutes before serving.