Beef Tamale Pie

From Cooks Illustrated Make Ahead Meals

1 tablespoon vegetable oil
1 1/2 pounds (90 % lean) ground beef
1 medium onion
salt
2 tablespoons chili powder
4 medium garlic cloves minced or pressed (about 4 teaspoons)
1 tablespoon tomato paste
1 tablespoon minced fresh oregano leave or 1 teaspoon dried
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 (28oz) can diced tomatoes
1 (15.5oz) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterrey Jack cheese, shredded (about 2 cups)
1/4 cup minced fresh cilantro leaves
4 teaspoon juice from 2 limes
ground black pepper
1 recipe homemade cornbread topping

1. Heat the oil in a large skillet over med-high heat until shimmering. Add the beef and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and 1 teaspoon salt and cook until softened and lightly browned, 5-7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in teh black beans, corn cheese, cilantro, and lime juice and season with salt and pepper to taste. 
3. Transfer the beef mixture to a 13x9 inch baking dish. Spread the cornmeal topping evenly over the filling, pushing it to the edges of the baking dish.

To Store: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. 

To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated  bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50 to 60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the oven heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. 

Cornbread Topping

From Cooks Illustrated Tamale Pie Recipe

1 1/2 cups flour
1 cup yellow cornmeal
6 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
2. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed in Tamale Pie 

Slow Cooker Refried Beans

A variation of a recipe from 100 Days of Real Food. 

INGREDIENTS

• 1 onion, peeled and chopped
• 2 cups dry black beans, rinsed
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

I love mixing these up with about a pound of cheese and a cup of salsa for some been and cheese freezer burritos. So easy and very tasty!