Tamale Pie Rancheros

When you want tamale pie but don’t want a project, this ranchero-style version delivers.

Everything goes into one skillet first: onion and green pepper soften in oil, ground beef browns, then stewed tomatoes, mixed vegetables, cornmeal, green chiles, and basil get stirred right in.

Transfer it all to a pie pan, bake until set, and hit it with shredded cheddar for the last five minutes.

No crust to roll, no layers to fuss with. Just dump, bake, eat.

Kitchen Tips

• The cornmeal absorbs liquid as it bakes and firms the filling into sliceable wedges. Don’t worry if it looks loose going into the oven.
• Drain the mixed vegetables well before adding. Canned veggies carry a lot of liquid that will make the pie watery.
• Let it stand after baking. Five to ten minutes out of the oven lets the cornmeal finish setting so you get clean slices instead of a soupy scoop.