Skillet Tamale Pie

Name: Skillet Tamale Pie
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 10 ounces, store-bought cornbread, crumbled (about 2 1/2 cups); 3 cups, shredded Mexican cheese blend; , Salt and pepper; 1 tablespoon, vegetable oil; 1 , onion, finely chopped; 1 teaspoon, minced chipotle chiles in adobo sauce; 1 1/2 pounds, 90-percent lean ground beef; 2 , (15.5 ounces each) cans pinto beans, drained and rinsed; 2 , (10-ounce) cans Ro-Tel tomatoes, drained, 1/3 cup juice reserved (see note); 1/4 cup, finely chopped fresh cilantro leaves

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Appears in Cook's Country February/March 2009

This cheesy, beefy pie with south-of-the-border flavor is the perfect addition to your weeknight dinner arsenal.

SERVES4 to 6

TIME30 minutes

WHY THIS RECIPE WORKS

To prevent our Skillet Tamale Pie from being greasy, we used lean ground beef (90 percent lean) for the filling. To save time, we crumbled store-bought cornbread for the topping.

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