I like casserole-type dishes. It's easy to make enough for a meal, plus leftovers. The original recipe called for the whole thing to be made in one skillet. For me, that would involve either transferring the leftovers to some other container or tying up a skillet until the whole thing was finished (not to mention finding room for it in the fridge). So I used a square pan for the baking.

TAMALE PIE

Filling:

• 1 onion, minced
• 2 Tbsp. chili powder
• 2 cloves garlic, crushed
• 1 14-oz. can diced tomatoes, drained
• 1 15-oz. can black beans, drained and rinsed
• 1 lb. 90% lean ground beef
• 1/2 tsp. salt
• 1 c. grated cheddar cheese
• 2 Tbsp. cilantro, chopped

Cornbread topping:

• 3/4 c. cornmeal
• 3/4 c. flour (all-purpose)
• 3 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 c. buttermilk
• 1 egg
• 3 Tbsp. butter, melted and cooled

Preheat oven to 450°F.

In an oven-proof skillet, heat 2 Tbsp. oil over medium-high heat. When hot, add the onion and chili powder. Cook for about 5 minutes, or until the onion is softened. Add the garlic and cook until fragrant, about 30 sec.

Add the ground beef and cut with a spatula into smaller pieces. Add the beans and tomatoes, and bring to a simmer over medium heat. Cook 5-8 minutes. The beef should not brown in this step, really just simmer.

While the beef is cooking, make the cornbread. In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk to combine. In a separate bowl, combine the buttermilk, egg, and butter. Pour the liquid ingredients with the dry, and stir just until combined.

Once the beef is cooked, stir the cheese into the mixture. Stir until combined, the cheese is melted, and the mixture is slightly thickened. Stir in the cilantro.

Spoon the cornbread mixture in dollops over the beef mixture and gently spread into a single layer. Alternatively, if expecting leftovers, pour the beef mixture into an 9×9x2 pan and spoon the cornbread mixture over that.

Put the skillet or the pan into the oven and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.

Serves about 6.

Source: Adapted from an episode of America's Test Kitchen.