Tamale Pie

Description
A bean-and-corn skillet bake topped with a cheesy masa crust.

Ingredients

• 1 tablespoon vegetable oil
• 3 butter pats
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 2 tablespoons masa
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 cups frozen corn, thawed
• 1 4-ounce can minced green chiles, drained
• 1 15-ounce can crushed fire-roasted tomatoes
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper
• For the topping: 2 1/2 cups masa, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups vegetable stock, 1 stick butter melted, and 1/2 cup shredded cheddar

Instructions

1. Preheat the oven to 400 degrees F.
2. Heat a 10-inch cast-iron skillet over medium heat. Add the oil and butter.
3. Add the onion, garlic, and bell pepper. Season with salt and pepper and cook 5 to 7 minutes until softened.
4. Stir in the masa, cumin, and chili powder.
5. Add the corn, green chiles, tomatoes, and beans. Season with salt and pepper and cook, stirring, for 5 minutes.
6. Turn off the heat and fold in the cheese.
7. In a bowl, whisk together the topping ingredients until combined.
8. Spread the topping over the bean mixture.
9. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more.