“Steak Tamale Pie”

Who doesn’t love steak? If you’re a red meat-eater like my self although I do eat it in moderation these days you’ll love my recipe for Steak Tamale Pie. Cornbread is the topper for this pie and not pie crust in this Tex-Mex twist. This is a one pot dish and can be made any weeknight or weekend for a different spin on breakfast, lunch or dinner. I love making one pot meals which means less mess and fast preparation. I’m on board and so should you.

Steak Tamale Pie

When I came up with this recipe, I had eaten a pie similar therefore when I got home I was dying to make my own Steak Tamale Pie. I had written down what ingredients I thought were in this restaurant’s recipe. I have to say my version is absolutely delicious and the perfect remedy when craving something different. Love breakfast for dinner then this recipe will probably become your go-to because of ease of preparation and the chance you have all the ingredients to whip up my Steak Tamale Pie in-house. Plus it’s delicious.

Steak Tamale Pie

I use a cast iron skillet quite often because it can be used in the oven. So if you haven’t got around to purchasing one, I highly recommend you get one. Cast iron is one of the most versatile pieces of cookware you will ever own. Click here to find the right piece of cast iron for your cooking needs. I highly recommend Lodge brand. Check your local stores or online wherever cookware is sold.

Steak Tamale Pie

So on with the recipe, starting with tender, juicy rib-eye steak cut into 1/2-inch cubes saute in canola oil until almost no pink remains. Sirloin can be used in place of rib-eye if desired. Stir in tomatoes, jalapenos, salt and pepper to taste, cooking for a few minutes to meld flavors. Meanwhile, in a medium size mixing bowl, combine cornbread mix, water and egg. Pour cornbread mixture over steak mixture. Bake in a 350 degree oven 20 – 25 minutes or until toothpick inserted comes out clean. Top with cheese and bake until cheese is melted. Remove from oven and let sit 5 minutes before serving with your favorite salsa and sour cream. You can also use any of your favorite toppings as desired like chopped onion. The sky’s the limit. How about a side of refried beans? Yum!

Steak Tamale Pie

I know you’ll love this simple recipe for Steak Tamale Pie as much as my family does. Steak, salsa and sour cream is all I needed to hear when I came up with this recipe and sure your family will fall in love, too. The perfect recipe to make on a whim and need a meal in an hour or less. I don’t know about you but that’s my kind of meal. Give me a shout when you try this recipe, #chowdownlowdown or @michelleheyden. Enjoy!

Steak Tamale Pie

Steak Tamale Pie

1 1/2 pounds rib-eye steak, cut into 1/2 inch cubes

Salt and pepper to taste

4 T. Canola oil, divided

1 – 10oz. can Rotel Original Diced tomatoes and green chilies

2 jalapenos, seeded and diced

1 cup water

1 egg

2 cups cornbread mix (I use Bob’s Red Mill brand)

1 cup shredded Mexican cheese blend

Mexican crema or sour cream

Salsa or Pico de Gallo

Preheat oven to 350 degrees. Heat 2 T. Canola oil in 9 to 10 inch cast iron skillet over medium-high heat. Salt and pepper steak cubes, brown cubes until little pink remains, about 5 to 6 minutes. Stir in jalapenos, and diced tomatoes. Cook 2 to 3 minutes, remove from heat.

Meanwhile, in a medium-sized bowl, combine water, egg, and 2 T. canola oil. Whisk in cornbread mix, mixing until smooth. Pour cornbread mix over steak mixture, covering completely.

Place skillet in oven; bake pie for 20 – 25 minutes or until toothpick inserted comes out clean. Remove pie from oven, top with cheese blend; return to oven until cheese melts, about 3 to 5 minutes. Remove from oven; let stand 5 minutes before serving.

Serve Steak Tamale Pie topped with salsa and sour cream.