Tamale pie owes its name to the rich layer of cornbread that sits on top of its ground beef filling, mimicking masa-wrapped, meat-filled tamales. This Southwest spin on the dish favors green chiles and tangy, tomatillo-spiked salsa verde in lieu of more traditionally used canned tomatoes
Preheat the oven to 400°F. In a 10-inch deep cast-iron skillet, cook the beef over medium-high heat until browned, breaking it into pieces with a wooden spoon, 6 to 8 minutes. Add the zucchini, onion, and chili powder, reduce heat to medium, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salsa, beans, corn, green chiles, and salt. Remove from the heat.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda, and set aside.
In another medium bowl, whisk together the buttermilk, butter, cilantro, and egg. Add the wet ingredients to the dry ingredients, and stir just until combined.
Scatter half of the cheese over the beef mixture in the skillet, then pour the cornbread batter over and spread to the edges. Sprinkle with the remaining cheese. Bake until cornbread is cooked through and golden brown, about 25 minutes. Serve with additional salsa, sour cream, and avocado slices. Garnish with cilantro.
This was epic! Husband went back for thirds. I did add red pepper when I added the ground Turkey ( beef also subbed). Otherwise made as written. Added sliced avocado and salsa as a garnish. Perfection.
Excellent, flavorful, yummy. I substituted ground turkey and added some olive oil and a little extra salsa for moisture. We'll definitely have this again!
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