"This full-flavored, soul-satisfying, Mexican-inspired dish is simply amazing. The hearty mainstays of authentic tamales are here, they're just reconfigured into a pie, then topped with melted Mexican cheese. Rib-eye steak adds delicious beefy flavor, and is always extremely tender. Or sirloin makes for a cost-conscious alternative. But whatever cut you choose, trim all the visible fat so the pie doesn't become greasy." Taken from "Cuisine At Home" magazine "Exclusive Members Edition" Issue No. 116, March/April 2016 CuisineAtHome.com
PREHEAT oven to 350°.
BROWN beef in 2 Tbsp. oil in a cast-iron skillet over medium-high heat, 5 minutes. Stir in diced tomatoes.
COMBINE water, egg, and remaining 2 Tbsp. oil; whisk in cornbread mix until smooth. Pour cornbread mixture over beef mixture and smooth top.
TRANSFER skillet to oven; bake pie until a toothpick inserted in the center comes out clean, about 25 minutes.
TOP pie with cheese and bake until it melts, 3-5 minutes.
SERVE pie with salsa and sour cream.
Nutrition Per Serving: 508 cal; 27g total fat (9g sat); 98mg chol; 754mg sodium; 36g carb; 3g fiber; 30g protein
1. Trim all visible fat and gristle from the steak. Don't worry about cutting into it since it will be cubed anyway.
2. Pour the cornbread batter over the steak mixture, spreading it out to reach the edges.
3. Once the pie is done, top it with cheese and return skillet to the oven to quickly melt it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (73%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.9mg||1 %|
|Sodium 37.7mg||1 %|
|Potassium 28.7mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.7g|
|Protein 0.4g||1 %|
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Calories per serving: 15
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