Hello, foodies…
It’s Cooking on Q Fall Edition this Wednesday! We’ve got 24 hours of cooking and entertaining programming scheduled to get you in the autumn and holiday mindset. At 4pm ET we’re revealing the winners of the 2013 Food Awards! Then, from 8pm ET to Midnight, I’ll be joining you forIn the Kitchen with David.
Of course “Back to Routine” month continues and this week’s recipe—Tamale Pie—tastes like autumn comfort. We made it Wednesday’s TSV—the 3-in-1 Ninja Cooking System!
Tamale Pie
This recipe is prepared with the Ninja Cooking System (K39754).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Pie Filling:
• 2 Tbsp vegetable oil, divided
• 2 lbs lean ground beef
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp salt
• 3/4 tsp ground black pepper
• 2-1/2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp dried cilantro
• 1-1/2 tsp oregano
• 1 (14.5-oz) can diced tomatoes (juice reserved)
• 1 (10-oz) can diced tomatoes and green chilies, (juice reserved)
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels
Cornbread Crust:
• 1 (8.5-oz) package corn muffin mix
• 1 egg, beaten
• 1/3 cup milk
• 6 oz Monterrey Jack cheese, shredded
Directions:
1. Turn the Ninja on to the stovetop setting and set the heat to high. Add 1 Tbsp of oil and heat for 3–4 minutes. Add the ground beef and cook, uncovered, until the beef is completely browned, 10 minutes. Stir occasionally. Remove the ground beef from the pot and drain to remove the excess fat. Set aside.
2. Place the pot back into the cooking system and pour in the remaining oil. Add the onions, peppers, garlic, salt, and black pepper. Cook, uncovered, for 6 minutes, stirring from time to time. Spoon the ground beef back into the pot and stir to combine. Add the cumin, chili powder, cilantro, and oregano then cook for 4 more minutes, stirring occasionally. Pour in the tomatoes (with the juice), the beans, and the frozen corn kernels. Stir until evenly distributed.
3. Set the Ninja to the slow cooker setting. Cover and cook on high for 2-1/2 hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.
Picture this: it’s a lazy Sunday, you make Tamale Pie, have a terrific dinner, and then, because the recipe serves about eight, you’ve got leftovers for everyone’s lunchbox on Monday. Or, if you prefer, have Tamale Pie again for dinner again!
Now what about breakfast? Might I suggest toast with homemade apple butter? If you’re new to the sweet autumnal spread, you’re in for a treat. I grew up eating apple butter and I always have a jar in my refrigerator. If you’ve got some time this weekend, whip up a batch. Many thanks to the folks at America’s Test Kitchen for the recipe!
Wouldn’t a jar of that make a great holiday gift? So would homemade peanut butter for that matter!
Foodies, I just realized that my cookbook has been out for nearly a year! It hit bookstore shelves 11 months ago today: October 9, 2012. If you haven’t yet picked up a copy of the book, I encourage you to do so during our special presentation this Wednesday night. It's available at a While Supplies Last price!
If you do own a copy, what are your favorite recipes? Down-Home Southern Fried Chicken? Meatloaf with Mashed Potato Topping? Apple Crisp? I’m humbled by your overwhelmingly positive response to the book thus far. And, I’m so grateful to all of you who supported me—and the entire ITKWD team—throughout the entire process. I’ll see you Wednesday at 8pm ET.
Keep it flavorful!
—David