Tamale Pie

Ingredients

1. 1 lb ground beef (We use grass-fed)
2. 1-3 tbsp chili powder
3. 1/2 cup salsa
4. Salt to taste
5. 2 cans refried beans (We prefer refried black beans)
6. 1 cup shredded chihuahua cheese mixed with 1 cup shredded cheddar
7. 1 recipe of your favorite cornbread recipe
8. 1-2 cups boiling water
9. Juice from 1/2 a lime

Steps

Preheat oven to 425.

Heat the refried beans in a double boiler.

While the beans heat, brown the ground beef (add salt) and break it up as you would for tacos/burritos. If fatty, remove extra fat. Once browned, add chili powder (to taste) and add boiling water to almost cover the beef and stir. Reduce heat, cover, and simmer for 15-20 minutes. Keep an eye on the water and add a little more, as needed.

While on simmer, prepare the wet and dry ingredients for the cornbread, but do not mix.

After simmer, increase heat and remove cover. Stir frequently until most water is gone. Add salsa and continue to stir until the most of the moisture is gone. Remove from heat and, once the sizzle stops, add lime juice and stir to mix.

In a large casserole, add the beans and spread evenly in the bottom. Evenly sprinkle ~half the cheese mixture on the beans. Spread the meat on top of that, then most of the rest of the cheese; reserve a bit for the top.

Finish mixing the cornbread and spread over the top. sprinkle the top with the reserved cheese mixture and bake according to the cornbread recipe.

Remove from over and allow to sit for 5-10 minutes (we can usually make it to 5. ;) ) before serving. Cut into squares to serve. Serve with avocado slices or guacamole.

N.B.: Sometimes, the cornbread will be done without proper browning. I just turn on the broiler for a minute or three, keeping a close eye on the casserole.