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Ingredients

• FOR THE TAMALE FILLING:
• 1 T. canola or vegetable oil
• 1 medium yellow onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 1/2 pounds ground beef (I use 85/15 fat content)
• 1 green bell pepper, seeds removed and chopped
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, do not drain
• 2 canned chipotle chiles in adobo sauce, chopped, plus 1 teaspoon of the adobo sauce from can
• 2 T. purchase mole paste (If new, the paste will be hard with liquid on top. Stir with patience or you will have oil slopped all over your counter)
• 1 T. ground cumin
• 1/2 c. sliced black olives
• salt and freshly ground black pepper
• 1/2 c. chopped cilantro leaves
• 1 1/2 c. shredded sharp cheddar cheese, divided
• FOR THE cornbread TOPPING:
• 1 c. plus 2 T. fine ground cornmeal
• 1/2 c. unbleached all-purpose flour
• 2 T. sugar
• 1 T. baking powder
• 1 t. salt
• 1 1/2 c. buttermilk
• 2 large eggs, beaten
• 3/4 c. corn kernels
• 2 T. unsalted butter, melted

Description

A Seasoned, Black Cast Iron Skillet Is A Kitchen Cooks Best Friend. My Mom Lived By Hers' And Every Morning Coming Down To Breakfast, Her Cast Iron Skillet Was Always Filled With Something Sizzling And Smelling Wonderful! My Kitchen Inherited My Grandma

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