Skillet Tamale Pie
Cuisine: Mexican | Course Type: Main Courses
foodiewife from Monterey, CA
Rarely do I give less than four stars to ATK. Somehow, their Mexican food doesn't thrill me as much. Maybe it's because I grew up with authentic Mexican food, because I'm half Mexican? Tamale Pie is a classic dish that has the flavors of Mexico. The good thing about this recipe is that it's very quick to make. I felt that it was lacking in the flavor department-- so, I added 2 Tablespoons of tomato paste (I freeze tablespoon increments so that an opened can doesn't go to waste). I added 1 tsp of Cumin. I also added 2 cups of frozen corn kernels (no need to thaw). Instead of canned tomatoes, I used Rotel tomatoes, that has diced green chilis in it. Good call. It needed more heat, though. Next time, I'll kick up the diced green chilis and a little more chili powder and cumin. Good, but not outstanding.
The cornbread topping was good though. It was moist and tender, and so I shall keep that part of the recipe intact
This is a very nice recipe for Tamale Pie and quick too. I make it quite often. I use dried beans (I cook them ahead of time) and add thawed frozen corn. To keep all moist just add a half of cup water with tomatoes, beans, corn and beef.
Milk_Maid from Davenport, FL
This was my first project from the new Complete America's Test Kitchen Cookbook, and I was not disappointed.
For lack of black beans (how can I not have black beans? I ALWAYS have black beans!), I used garbanzos. I appreciated the quick preparation and the instructions were nice and clear.
The finished pie was excellent, and made very good leftovers for lunch the next day.
Login or register to add your own review of this recipe.