Ingredientes para Iron Skillet Tamale Pie
- 1 lb ground chuck
- 1 medium onion
- 1 red bell pepper
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can tomato sauce
- 1 teaspoon ground cumin
- 1 ½ teaspoons chili powder
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 ½ cups self-rising cornmeal mix
- 1 (15 ounce) can cream style corn
- ½ cup milk
- 2 tablespoons vegetable oil
- 2 large eggs
- ¼ cup sugar
- 4 ounces chopped green chilies (optional)
- Salsa (not used in recipe)
- Avocados (not used in recipe)
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Cómo preparar Iron Skillet Tamale Pie
- In a large skillet, brown 1 lb ground chuck over medium-high heat. Add 1 medium onion (chopped) and 1 bell pepper (chopped) and cook until softened, about 5 minutes.
- Drain off any excess grease.
- Stir in 1 (10 ounce) can enchilada sauce, 1 (15 ounce) can tomato sauce, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in 1 cup shredded cheddar cheese.
- Set aside.
- Preheat oven to 350°F (175°C).
- Lightly grease a 10-inch cast-iron skillet.
- In a medium bowl, whisk together 1 ½ cups self-rising cornmeal mix, 1 (15 ounce) can creamed corn, ½ cup milk, 2 large eggs, 2 tablespoons vegetable oil, ¼ cup sugar, and ½ teaspoon chili powder. (Add 4 ounces chopped green chiles, if desired).
- Pour one-third of the cornbread batter into the prepared skillet.
- Bake for 10 minutes.
- Evenly spoon the meat mixture over the cornbread layer.
- Pour the remaining cornbread batter over the meat mixture.
- Bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let stand for 10 minutes before cutting into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
18g
Fat
45g
Carbs
11g
