In this episode we are making a one skillet meal that has a tamale flavor without all the work. We will take 2 pounds of ground Elk (substitute any ground venison or beef) along with some fantastic seasonings topped with a masa dough to complete the tamale theme. This recipe is adapted from Cowboy Kent Rollings and his recipe can be found here at this link ( https://kentrollins.com/cast-iron-tamale-pie/ ).
Instructions:
- 2 pounds ground Elk (or other venison)
- 1 large white onion diced
- 1 red bell pepper diced
- 1 jalepeno diced
- 4 garlic cloves minced
- Red River Ranch Mesquite Seasoning or favorite all-purpose seasoning
- 1 15 oz can crushed tomatoes
- 2 4 oz cans Hatch chopped green chiles
- 1 tablespoon cornstarch
- 2 teaspoons chile powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups shredded cheddar cheese divided
- 2 1/4 cups corn flour masa
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups chicken broth
- 1 stick butter melted
INSTRUCTIONS
- Add the ground beef to a 12-in cast iron skillet or Dutch oven over medium heat. Cook until the beef begins to brown. Stir in the onion, bell pepper, jalepeno and garlic. Season to taste with the Mesquite seasoning, or salt and pepper. Continue cooking until the meat has completely browned and the onions are tender.
- Stir in the hominy, tomatoes, green chiles, cornstarch, chile powder, cumin, oregano. Stir in 1 ½ cups of the shredded cheese just until combined. Set aside in a warm place.
- In a large bowl, combine the corn flour, baking powder and salt. Stir in the chicken broth and butter. You want the mixture to hold together but spread easily. Add more chicken broth, if needed.
- Spread the masa batter evenly over the top of the meat mixtures. Bake at 350 degrees F. for about 30 to 40 minutes or until a toothpick inserted into the center of the corn batter comes out clean. Serve warm.
