Skillet Tamale Pie

Name: Skillet Tamale Pie
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 1 , medium onion, minced; 2 tablespoons, chili powder; , Salt; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 1 pound, ground sirloin (lean); 1 , (15.5-ounce) can black beans, drained and rinsed; , 1 can (14 1/2 ounces) diced tomatoes, drained; 3 ounces, cheddar cheese, shredded (1 cup); 2 tablespoons, minced fresh cilantro leaves; , Ground black pepper; 3/4 cup, unbleached all-purpose flour (3 3/4 ounces); 3/4 cup, yellow cornmeal (3 3/4 ounces); 3 tablespoons, sugar; 3/4 teaspoon, baking powder; 3/4 teaspoon, baking soda; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 1 , large egg; 3 tablespoons, unsalted butter, melted and cooled

70 comments

Appears in America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Tamale pie makes a terrific choice for a weeknight meal—but how to keep it out of the convenience food trap?

SERVES4

has video

WHY THIS RECIPE WORKS

Tamale pie—lightly seasoned, tomatoey ground beef with cornbread topping—is easy to make and makes a satisfying supper. But in many recipes, the filling either tastes bland and one-dimensional or turns heavy. As for the cornbread topping, i...

This is a members' feature.