Week 12 - Skillet Skillz

This week I picked another recipe from my new favorite book and YUM. I loved this one - it's probably a new rival for my favorite so far.

After reading the recipe I feared it would be pretty bland, but the chili powder and cilantro really gave it a surprising amount of flavor and the cornbread added a touch of sweetness that brought it all together.

All I can really say is make this. Or come over to my house and I'll make it for you.

SKILLET TAMALE PIE

Source: The Best 30-Minute Recipe (From the Editors of Cook's Illustrated)

2 T. vegetable oil - 1 onion, minced - 2 T. chili powder - Salt & pepper - 2 garlic cloves, minced - 1 pound 90% lean ground beef - 1 can black beans, rinsed - 1 can diced tomatoes, drained - 1 package cornbread mix - 1 C. shredded cheddar cheese - 2 T. minced fresh cilantro

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Heat oil in 12-inch skillet over medium  heat until shimmering. Add onion, chili powder, and 1/2 tsp. salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Stir in ground beef, beans and tomatoes, and bring to simmer, breaking up meat with wooden spoon, about 5 minutes.

4. Meanwhile, mix cornbread batter according to package instructions.

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

6. Bake until cornbread is cooked through in center, 10-15 minutes. Serve.