This dish was inspired from Traditional Mexican Tamales.

Tamale Pie

Filling:

• 2 1/2 cups Make-Ahead Ground Beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt 1 jar (16-ouncess) chunky salsa

Corn Bread

• 1 1/2 cups al-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup Monterey Jack cheese, shredded
• 1/2 cup Cheddar cheese, shredded

Optional toppings:

• Sour cream
• deli sliced jalapenos (optional)
• sliced tomatoes

Directions:

1. Preheat oven to 375 degrees. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. For filling, place ground beef in a large skillet. Sprinkle with seasonings. Stir in salsa. Cook over medium-low heat 5 minutes.
2. For corn bread, combine flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Add milk, eggs and oi; stir just until dry ingredients are moistened. Stir in shredded cheese.
3. Spread 1 1/2 cups batter evenly on bottom of baking dish. Top with filling and remaining batter, spreading evenly.
4. Bake 35 minutes or until top is lightly browned. Loosen corn bread from edge with a knife. Slice into wedges. Serve with sour cream if desired.