A little late again, but at least it’s still Monday! Here’s what the Felios are eating. Visit Menu Plan Monday to see what other folks around the country are cookin’ up this week.

Monday: Out with my parents

Tuesday: Baked Ziti, green beans

Wednesday: same

Thursday: Skillet Tamale Pie*, salad

Friday: same

Saturday: Baked potatoes, green beans, carrots, rolls

Sunday: Grilled burgers, grilled potatoes (weather cooperating, of course)

*I know the name sounds like one of those “dump a bunch of canned and boxed convenience foods in a pot” recipes, but it really is a from-scratch Cook’s Illustrated one. I hope Christopher Kimball doesn’t mind my posting one of their recipes now and then; it might drum up some business for them, right?

Recipe: Skillet Tamale Pie

Tamale Filling:

• 2 Tbsp. vegetable oil
• 1 med. onion, minced
• 2 Tbsp. chili powder
• Salt
• 2 med. garlic cloves, minced or pressed
• 1 lb. 90% lean ground sirloin
• 1 15-oz. can black beans, drained and rinsed
• 1 14.5-oz. can diced tomatoes, drained
• 3 oz. cheddar cheese, shredded (1 cup)
• 2 Tbsp. minced fresh cilantro leaves
• Ground black pepper

Cornbread Topping:

• 3 /4 cup unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 3 Tbsp. sugar
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. salt
• 3/4 cup buttermilk
• 1 large egg
• 3 Tbsp. unsalted butter, melted and cooled

For the tamale filling: Heat the oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.

For the cornbread topping: Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake at 450° until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.

(Note: I usually don’t mess with Cook’s Illustrated recipes, but in this case, I reduce the sugar in the cornbread. I usually like a sweet cornbread, but I thought a less-sweet one would go better with the Mexican flavors.)

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