Skillet meals are lifesavers If you’re ever stuck for dinner ideas. Buy some ground beef and pull out a bunch of spices from the cupboard, find some veggies lurking in the fridge that might last another day or two and chances are, if you throw it all in a skillet you’ll probably end up with something pretty tasty.
That’s what my plans were for this chili-style Beef Tamale Pie. Okay, I also added some tomato and andouille sausage, but it’s still at the top of the easy chart for quick dinners.
The kids were suspicious of this, I could hear their brains trying to process it when I sat it down on the table.
Q- “Wow, yellow mashed potatoes, that’s cooool!”
I explained it was corn on top and it was just like chili. He seemed a little disappointed at not having bright yellow mash.
M- “Is it spicy?”
I explained that it wasn’t too spicy. They tried it and loved it. I splashed mine with hot sauce, but you can easily adjust the chili powder level when you’re cooking it.
If you don’t have a skillet, start adding one to your Christmas list. You’ll use it over and over, even for desserts. I don’t know why but food cooked in a skillet just seems to taste better.
Wash it out by hand when you’re finished with it and dry it. I like to rub some olive oil into mine before I put it away.
Happy skillet fun friends!
Beef and Andouille Sausage Tamale Pie
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 pound ground beef
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1-2 tablespoons chili powder
- 2 tablespoon ground cumin
- 3 tablespoons tomato paste
- 1 can diced tomatoes 14oz
- 1 can kidney beans 14oz
- 1/4 cup dark beer
- 1/2 cup beef broth
- 1 inch x 6- long andouille sausage sliced into circles
- Salt and cracked black pepper
- For The Topping!
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 4 cups water
- 2 cups grated cheddar divided
- Preheat the oven to 350 degrees F.
- Heat the oil in a large 9-10-inch skillet over a medium heat.
- Cook the diced onions for about 3 minutes in the oil.
- Add the ground beef and the garlic, cook until no longer pink mixing well with the onions.
- Add the oregano, chili, cumin and tomato paste and stir to combine.
- Drain some of the juice from the tomatoes and add to the beef.
- Empty the kidney beans into a colander and rinse with cold water, add to the skillet.
- Add the beer, broth and sausage and stir to combine everything.
- Season with some salt and black pepper and simmer for about 20 minutes.
- Bring the water for the cornmeal to a boil.
- Add the cornmeal and salt.
- Stir and cook on low for about 5 minutes until thick. Add 1 1/2 cups of the grated cheese and mix in.
- Once the beef mixture has thickened a little, spread the cornmeal topping over the surface.
- Sprinkle the remaining 1/2 cup of cheese over the top and bake in the oven for about 30 minutes or until the top turns slightly brown and is bubbling.
- Serve at once.