Corn Bread Tamale Pie

I love tamales, and pies, and meat. Enough Said… Here is the recipe.

Corn Bread Tamale Pie
Serves 6

1 pound of ground beef
1 medium onion, finely chopped
1 cup of rinsed and drained canned black beans
1 cup of corn, drained, canned or frozen
1 cup of tomato sauce
1 cup of chicken broth
1/2 cup of diced green bell pepper
1 T chili powder
1/2 t of ground cumin
1 1/2 t salt, plus more to taste
1/4 t black pepper
3/4 cup of masa harina or cornmeal
1 T flour
1 T sugar
1 1/2 t baking powder
1 egg
1/3 cup of milk
1 T veggie oil
Cheese, and crushed tortilla chips, for topping

Preheat oven to 425 degrees. Grease a 3- quart high sided casserole dish with cooking spray. In a large skillet, sauté the beef and onion over medium high heat until meat is brown and onion is translucent, about 10 minutes. Then, add the beans, corn, tomato sauce, broth, bell pepper, chili powder, cumin, salt and pepper. Simmer for 15 minutes. Set aside.

In a medium bowl, whisk together the masa harina, flour, sugar, baking powder, and 1 teaspoon of salt. In a small bowl whisk together the egg, milk, and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into a casserole dish and cover it with the corn bread topping. Bake in the oven until the topping is brown, 20-25 minutes.

Top with cheese and crushed tortilla chips.