I have been all about simple these past few weeks.
It's been very hot and very humid here
and we aren't quite use to the humidity in our neck of the woods.
It's too hot and sticky to be outside much during the heat of the day
and when you are, the mosquitoes will eat you alive!
So, when I do bake anything, I try to either do it early in the morning
or later, much later in the evening.
Very Easy Tamale Pie
2-3 cups shredded beef
(mine was left over from a roast)
1 can black beans, rinsed and drained
1 1/2 cup beef broth
4-5 green chilies, chopped
or 2 cans of the diced green chilies
1 1/2 Tbsp. chili powder
2 garlic gloves, minced
1/2 cups cheese
3/4 cup cornmeal
1 cup water
2 Tbsp. butter, melted
salt and pepper to taste
Sour Cream to garnish
Preheat oven to 400 degrees.
Heat up the beef, beans, green chilies and 1/2 cup beef broth in your cast iron skillet.
Stir in the chili power, salt and pepper and the garlic.
Remove from heat.
Meanwhile, combine the cornmeal with the remaining
1 cup broth and 1 cup water in a medium pan.
Bring to a simmer over medium heat, stirring until very thick, about 5 minutes or so.
Remove from heat and stir in the cheese and butter.
Spread the cornmeal mixture over the filling and bake until cooked through,
about 30 minutes or until golden brown on top.
Let stand for 10 minutes before cutting.
Serve with sour cream.