Skillet Tamale Pie

Serves: 4 to 6

Ingredients: 

10 ounces store-bought cornbread, crumbled (about 2 1/2 cups)

      *You can also use a packaged cornbread mix, like Betty Crocker. It takes a little longer to   bake--just follow the instructions on the package.

3 cups shredded Mexican cheese blend

Salt and pepper

1 T vegetable oil

1 onion, finely chopped

1 t minced canned chipotle chiles in adobo (pretty much any canned chopped green chiles work)

1 1/2 lbs 90 percent lean ground beef

2 (15-oz) cans pinto beans, drained and rinsed

2 (10-oz) cans Ro-Tel tomatoes, drained, with 1/2 cup juice reserved

1/4 cup finely chopped fresh cilantro

Directions:

1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine cornbread, 1 1/2 cups cheese, 1/4 t salt, and 1/2 t pepper in a bowl.

2. Heat oil in a large heatproof skillet over medium-high heat until shimmering. Cook onion and chipotle chiles until softened, about 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in beans, tomatoes, and reserved tomato juice and cook until thickened, about 5 minutes. Stir in 2 T cilantro and remaining cheese. Season with salt and pepper.

3. Arrange cornbread mixture evenly over filling. Bake until cornbread is golden brown, 10 to 15 minutes (or longer if using an unbaked package mix). Sprinkle with remaining cilantro. Serve.

Note: 

This recipe can also be made by combining the ingredients in the skillet and then transferring the beef mixture to a casserole pan, then pouring the cornbread mixture over the top and baking as directed.