It’s time for the annual Recipe Redux cookbook inspired post. The one where you flip to a certain page and redux the recipe. My cookbook collection is relatively small, I mostly find new recipes from magazines, blogs and various online sources. I decided to take a trip to the local library to take a look at their cookbooks.
Honestly, it’s been a long time since I’ve checked out a book. The library had an impressive selection of cookbooks, a great resource for those learning to cook or wanting to try a new cuisine. What’s even better about checking out a book from the library is you get to try it out before deciding if you want to buy it. I picked out as many cookbooks as I could carry and was inspired over the next few days browsing the pages.
The Skillet Tamale Pie is adapted from Southwestern Soups, Stews & Skillet Suppers by Judy Walker and Kim MacEachern. Prior to reduxing this recipe I had never had a Tamale Pie. It was a hit at our house! It’s a great recipe for busy families like ours because it is all cooked in one skillet which makes for an easy cleanup.
I adapted this recipe by making some changes to the seasoning, adding beans and increasing the amount of veggies. The tamale pie could be adapted to fit so many preferences. Try using turkey for the ground beef or omitting meat altogether in favor of more beans.
One Skillet Tamale Pie
- 1 pound lean Ground Beef
- ½ cup Onion diced
- 1 cup Green Bell Pepper diced (approx. 1 bell pepper)
- 3 cloves Garlic minced
- 1 Tbsp. Chili Powder
- 1 tsp. Cumin
- 1 15 ½ oz. can Pinto Beans, rinsed and drained
- 1 10 oz. can Diced Tomatoes and Green Chiles
- 1 10 ¾ oz. can Condensed Tomato Soup
Corn Bread Topping
- 1 cup Cornmeal
- 2 Tbsp. All-Purpose Flour
- ¼ tsp. Salt
- 1 ½ tsp. Baking Powder
- 1 egg beaten
- ½ cup Milk
- 2 Tbsp. Canola Oil
- In a large cast-iron skillet, cook beef, onion and bell pepper over medium heat until beef is brown and crumbles. Drain excess liquid from ground beef mixture. Add garlic, chili powder and cumin; sautee for 30 seconds. Stir in pinto beans, diced tomatoes, and tomato soup. Turn heat to low and simmer while preparing topping.
- To prepare cornbread crust, in a medium bowl combine cornmeal, flour, salt, and baking powder. Combine egg, milk and oil in small bowl. Pour wet mixture into cornmeal mixture. Stir until combined.
- Spread ground-beef mixture evenly across skillet. Spoon cornbread mixture on top of ground-beef; spread to evenly cover. Cover and turn heat to a medium-low simmer. Cook for 15-20 minutes or until cornbread crust is golden brown and slightly raised.
Adapted from Southwestern Soups, Stews & Skillet Suppers by Judy Walker and Kim MacEachern.
Skillet Tamale Pie a one-skillet meal perfect for busy nights. Be sure to check out what other Recipe Redux members are making!