One Pan Tamale Pie is made with a rich, delicious meat and vegetable filling. It’s topped with a golden cornbread crust that has cheese and green onions in it, and it’s all made in one skillet!
- 1 pound ground beef
- 6 green onions, chopped, keeping white and green parts separated
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- salt and pepper
- 1 can black beans (15 ounce), rinsed
- 1 can diced tomatoes (14.5 ounce)
- 1 cup frozen corn
- 1/2 cup chicken broth
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 large egg
- 1 cup shredded pepper jack cheese
- Preheat your oven to 400 degrees F.
- In a 10-inch cast iron skillet or dutch oven, add the ground beef and cook over medium-high heat, breaking up the meat with a spoon, until no longer pink, 5 to 7 minutes.
- Add the whites of the green onion (reserving the green parts for later), the chili powder, oregano, and 1/4 teaspoon of salt. Cook until fragrant, about 1 minute.
- Stir in the beans, tomatoes (and their juice), corn and broth. Bring to a simmer and cook until the mixture has thickened slightly, about 5 minutes.
- While the beef mixture simmers, make your cornbread. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.
- Make a well in the center of the dry ingredients and add the buttermilk, oil, and egg. Use a fork to break the egg and whisk everything together. Stir until the mixture just comes together.
- Add the remaining green parts of the green onion as well as the pepper jack cheese. Stir to combine.
- Spread the cornmeal mixture evenly over the filling in the skillet.
- Transfer the skillet to the hot oven and bake until the topping is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Remove the skillet from the oven and let the dish cool for 10 minutes before serving.
- Want to spice it up a bit? Toss in a chopped jalapeno when you cook up the onions and spices.
- Want to make sure it’s not spicy? Swap out the pepper Jack cheese for a cheddar or Colby jack. Both are delicious in this recipe.
- If you don’t have an oven-safe skillet or dutch oven, you can cook the filling and transfer it to a 9×9 inch baking dish. Mix and spread the cornbread topping on as directed.
- Category: Dinner
- Method: Oven
- Cuisine: American
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