Skillet Tamale Pie
We have replaced the cheddar cheese with a Mexican blend in the past.
- 1 cup grated sharp cheddar cheese
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 tsp chili powder
- ½ cup all-purpose flour
- ½ cup sour cream, plus more for serving
- ½ cup yellow corn meal
- ½ tsp baking powder
- 15 oz can of chili beans (do not drain)
- 2 large eggs
- 2 tbsp extra virgin olive oil
- Salt and Pepper to taste
Position a rack in the upper third of the over; preheat to 450 degrees. Heat 1 tablespoon of olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring until softened (about 3 minutes). Add the ground beef, chili powder, and a pinch of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned (about 5 minutes). Remove from the heat and stir in the beans.
Whisk the eggs, sour cream, and ½ cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, ¼ teaspoon salt, and a few grinds of pepper; stir until smooth. Stir in ½ cup of cheddar.
Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the over and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining ½ cup of cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.