tamale pie update

Since tamale pie is a staple in my repertoire, I've tried different things with it.  Here's my latest iteration; slightly different than the original and definitely has some high points! Particularly the cheese content and the crusty topping.

Scale the chili powder way back (or none at all)
Only use 1 TB of oil for the onions
No garlic (although it couldn't hurt, am I right?)
2 cans of black beans (or pinto if that's your flavor)
2 (10 oz) cans of RoTel tomatoes (drained, some juice reserved)
2-3 C Mexican cheese blend

Bake the cornbread first and crumble it up. Add 1-1.5 cups of cheese to the cornbread (2+ cups of crumbled).

Cook onions in oil. Add/cook meat. Add beans & RoTel with some reserved juice. Stir in 1-1.5 C up cheese. Sprinkle crumbled cornbread on top. Cook @ 450 for 10-15 min.

If you've never used RoTel, it's a little spicy which is why you don't really need the chili powder. Although a bit of it will add a different kind of spice/flavor. I think RoTel is also available in mild for the wusses. ;)

skillet tamale pie

Another of my favorites from America's Test Kitchen & my favorite cookbook. We loooove this recipe and it's wicked easy.

2 TB vegetable oil
1 onion, minced
2 TB chili powder
salt & pepper
2 garlic cloves, minced (i usually just use 1 large clove)
1 lb. 90% lean ground beef (i always use ground turkey)
1 (15 oz) can black beans, rinsed
1 (15 oz) can diced tomatoes, drained
1 pkg cornbread mix, prepared but not baked (i've used krusteaz & jiffy)
1 C shredded cheddar cheese
2 TB fresh cilantro, minced

Preheat oven to 450.

Heat oil in skillet over med-high. Add onion, chili powder, 1/2 tsp salt & cook until onion is soft. Stir in garlic until fragrant (30 seconds).

Stir in ground beef, beans & tomatoes; bring to a simmer breaking up meat. Meanwhile, mix cornbread batter according to package instructions.

Stir cheddar & cilantro into filling & season with salt & pepper to taste. Dollop cornbread batter evenly over filling & spread into even layer.

Bake until cornbread is cooked through center (10-15 minutes). Serve with sour cream (or not).

thanksgiving cornbread stuffing

Cornbread Stuffing [dressing]

This recipe is from the Pioneer Woman, and it's the best stuffing I've ever eaten. Ever. Don't tell my family.

YIELD: 2, 9x13 pans of stuffing!

INGREDIENTS:

1 recipe cornbread (baked/prepared) - make your fave recipe
1 loaf french bread
1 medium onion, diced
4 C low sodium chicken broth
1/2 C (1 stick) butter
2 C celery, chopped
1/4 C chopped fresh parsley
1/2 tsp dried basil
2-3 tsp fresh rosemary, chopped
1/2 tsp ground thyme
salt (to taste)

DIRECTIONS:

1. Slice the cornbread and french bread into 1" cubes. Spread out over baking sheets and let dry out for 24 hours.
   
2. Heat a large skillet over medium and add butter. When butter is melted, add onion and celery; cook for a few minutes until onion is almost translucent. While it's cooking, chop herbs.
3. Add 4 cups chicken broth and bring to a boil. Add basil, ground thyme, rosemary, and parsley. Stir until combined.
4. Place all your dried bread cubes into a LARGE mixing bowl and toss them a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Continue ladling broth into bread, tasting as you go and adding more herbs as desired. Add salt carefully - you don't want this to be too salty! If the mixture isn't moist enough add a little more chicken broth and stir. The mixture should be light and moist, but not soggy.
   
5. Either stuff your bird and cook according to bird directions OR place in a 9x13 baking dish and bake @ 350 for 20-25 minutes; until golden brown.
   

NOTES:

I halved this recipe to make only one 9x13 pan (pictured above). It's way more than enough for 2 people, but I'm telling you we could've eaten the whole dish. I cannot wait until Thanksgiving so I have an excuse to make this again. Also, follow the link to PW (above) and she has a printable version of the recipe and lots of in-process pictures.