Iron Skillet Tamale Pie

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

If you can't find self rising cornmeal there's a conversion at the bottom, this makes great leftovers!


1 pound ground chuck
1 onion; chopped
1 red bell pepper; chopped
1 can enchilada sauce (10-ounce)
1 can tomato sauce (8-ounce)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese
2 cups self-rising cornmeal mix
1 cup cream-style corn
3/4 cup milk
1/2 cup vegetable oil
2 lrg Eggs
1 teaspoon sugar
1 teaspoon chili powder

Original recipe makes 8 Servings



1. In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside.

2. Preheat oven to 350?. Lightly grease a 10-inch cast-iron skillet.

3. In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar and chili powder. Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve.

To use cornmeal - add 2 tsp baking powder and 1 tsp salt to each cup

Add 1/2 cup cornmeal & 1/4 of all liquid ingredients to increase amt of cornbread for 12 in pan

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Calories Per Serving: 657 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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rachael0606 5y ago

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