Skillet tamale pie
1 onion (8 oz.), peeled and chopped
1 pound ground beef
1 tablespoon chili powder
1 teaspoon cumin seeds
1¼ cups enchilada sauce
2 cups frozen corn kernels
1 can (2¼ oz.) sliced black ripe olives, drained
¼ teaspoon salt
1 large egg
1 large egg white
1½ cups shredded cheddar cheese (about 6 oz.)
1 cup milk
1 cup yellow cornmeal
½ teaspoon baking powder
- In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2½- to 3-quart capacity) over high heat, stir onion, beef, chili powder, and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes.
- Add enchilada sauce, corn, and olives; bring to a boil, stirring occasionally. Add salt to taste.
- Meanwhile, in a bowl, whisk together egg, egg white, ½ cup cheese, milk, cornmeal, baking powder, and ¼ teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.
- Bake in a 400° oven until the top feels firm when lightly touched, about 30 minutes.