Tamale Pie

This weekend’s America’s Test Kitchen episode had skillet pot pie (mine is better cause I use pie crusts and not biscuits) and tamale pie. Never made a tamale pie. Never had a tamale pie… until tonight.

• Saute one small onion, diced
• Stir in two tablespoons of chili powder (New Mexico Hot, which isn’t really hot as the name implies)
• Add one pound of ground beef, one can of diced tomatoes, one can of black beans rinsed and drained (wish I had some corn to add)
• Let that simmer until beef is cooked through (its stewing more than browning)
• Remove from heat and add one cup of cheddar cheese
• Cover top with Jiffy corn bread/muffin mix according to the directions on the box.
• Place in 350 oven on second to top rack for 12-14 minutes or until corn bread topping is done

Kids kinda picked at it, but Audrey and I loved it. She’s a black bean fan. A keeper dish and way easier than pot pies. If it would have been just for me, I would have added jalapeños and a stronger chili powder. I could see adding brisket or pulled pork to this, too.