Listen, I have three daughters and the truth is, they’re far more likely to eat something called “Cowgirl Casserole” than Tamale Pie, so that’s what we call this. It cooks up in one pan and is delicious as leftovers for lunch the next day, if you have any.

Ingredients

• 1 pound ground beef. I use 85/15
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• pinch of black pepper (1/8 tsp)
• 1 can or cup of pinto beans, drained
• 1 can or cup corn, drained
• 1/4 cup mild salsa
• 1 cup sharp cheddar cheese
• 1 batch of cornbread, uncooked. I use Jiffy brand.

Instructions

Pre-heat your oven to 400 degrees. In an oven-safe, 8-inch skillet like cast iron, brown the ground beef and add all seasonings. Don’t drain the meat unless it is excessively fatty. add the beans, corn, and salsa. Cook for five minutes, then turn off the heat and stir in the shredded cheese. Spoon the cornbread batter over your mixture and transfer to the oven for 20-25 minutes, until the cornbread top is golden brown. Let it cool for 15 minutes before serving. This could be a meal all on it’s own, but I love serving it with a salad and some sliced apples.