Skillet Tamale Pie

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 450 g lean ground beef
• 1 tbsp. chili powder
• 1 can (425g) chili beans (do not drain)
• 2 large eggs
• 0.5 cup sour cream + extra for serving
• 0.5 cups yellow corn flour
• 0.5 cups premium flour
• 0.5 tsp baking powder
• 1 cup grated sharp cheddar (about 110 g)

Preparation:

1. Position a rack in the upper third of the oven; preheat oven to 230°C.
2. In a medium ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder, and a pinch each of salt and black pepper. Continue cooking, breaking up any clumps of ground beef with a wooden spoon, until golden brown, about 5 minutes. Remove from heat and stir in the beans.
3. In a medium bowl, combine the eggs, sour cream, and 1/2 cup water. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper; mix until smooth. Stir in 1/2 cup of cheddar.
4. Spoon the corn mixture over the beef in the skillet, spreading it evenly. Transfer to the oven and bake until golden brown, 20-22 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheddar. Turn the oven to broil; broil until the cheese is golden brown and bubbly, 1-3 minutes. Serve with sour cream.