I saw Pioneer Woman make this tamale pie on a stark winter day in Oklahoma a week or so ago. I’ve never made one before but it turned out to be pretty easy and very good. And let’s face it: anything you can pile cheese, sour cream and guacamole on typically goes over well in this house.
Here’s the recipe on Food Network.
I changed a few things: one, after reading some other tamale pie recipes online, I added about half a teaspoon of cinnamon to the ground beef when I added the traditional Mexican spices. I also used a traditional cornbread mix instead of masa. Lastly, I didn’t have beef broth, so I just used water (it was only a cup and I mixed it with the tomato paste).
I made it the night before and stuck it in the fridge overnight. Then it goes in the oven right in the cast-iron skillet. I use Barrak’s mom’s cast-iron skillet. It’s one of my most-used kitchen tools.