Easy Skillet Tamale Pie With Cornbread Crust

 

Here’s a easy, delicious, and comforting recipe for Easy Skillet Tamale Pie with Cornbread Crust that you could make in a single pan! It’s hearty, barely highly spiced, and best for a weeknight dinner.

Ingredients

For the Filling:

1 lb (450 g) ground beef, turkey, or plant-based meat

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz. / 425 g) black beans, drained and rinsed

1 can (15 oz / 425 g) corn kernels, tired

1 can (14.Five oz. / 410 g) diced tomatoes (or rotel for a spicy kick)

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika (non-obligatory)

Salt and pepper to flavor

½ cup shredded cheddar or Monterey Jack cheese (optional)

For the Cornbread Crust:

1 cup cornmeal

1 cup all-motive flour

1 tbsp baking powder

½ tsp salt

1 cup milk

1 massive egg

¼ cup melted butter or oil

Instructions

1. Preheat Oven:

Preheat your oven to 400°F (200°C).

2. Cook the Filling:

Heat a large oven-safe skillet over medium warmth.

Add ground meat and cook dinner till browned. Drain extra fats if needed.

Add onions and garlic; sauté till softened.

Stir in beans, corn, tomatoes, chili powder, cumin, paprika, salt, and pepper.

 Simmer for 5–7 mins till slightly thickened.

Optional: Stir in ½ cup cheese into the filling for additonal creaminess.

3. Prepare Cornbread Batter:

In a bowl, mix cornmeal, flour, baking powder, and salt.

In some other bowl, whisk milk, egg, and melted butter.

Pour wet components into dry substances and stir until just mixed.

4. Assemble the Tamale Pie:

Spread the cornbread batter evenly over the skillet filling.

5. Bake:

Bake inside the oven for 20–25 mins, or until the cornbread is golden and a toothpick inserted in the center comes out easy.

6. Serve:

Let the skillet cool for 5 mins.

Slice and serve instantly from the skillet with sour cream, salsa, or avocado on top.

This recipe is flexible — you could add bell peppers, jalapeños, or alternative with a vegan meat alternative.

If you need, I can also provide you with a one-pan stove-top version that skips the oven absolutely and nevertheless offers a crispy cornbread crust on top!

Do you want me to share that model too.