Tamale pie from The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey Cheese, Without Ever Turning on the Oven by Cook's Illustrated Magazine

  • black beans
  • ground beef
  • buttermilk
  • chile powder
  • cilantro
  • cornmeal
  • canned tomatoes
  • cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MidwesternerTT on August 25, 2016

    5 stars for flavor, a few hitches in recipe. About an hour start-to-finish. Makes 6 servings for us. Sub 1 tsp. ground cumin for the cilantro (if any cilantro-haters in household). I wasn't confident I'd be able to see whether beef was fully cooked if I added tomatoes/beans with the raw meat, so added those after beef was cooked. Mine baked 20 minutes (top narrative said 15 min, actual instructions said 15 - 20) - needs to be deep golden brown for center to be fully baked. BE SURE to have a cookie sheet /spill pan below baking pan, or even remove 1-2 cups of filling to a small pan and top with some batter to bake. My full to brim, full recipe in one pan, overflowed while baking, and I'm glad the cookie sheet on the lower rack caught it, not the oven floor.

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