Tamale Pot Pie
For the cornbread layer
  1. Preheat oven to 400ºF.
  2. In a large bowl, whisk together the cornmeal, white wheat flour, melted butter, egg, milk, salt, and baking powder until thoroughly mixed. Set aside.
  3. Place ground beef or turkey into a 10 inch cast iron skillet (see notes if you don’t have a cast iron skillet) over medium high heat. Stir and break apart the meat as it browns. Cook until no longer pink then place the cooked meat into a colander or on a paper towel to drain the grease.
  4. If there’s a lot of grease left in the skillet, you can blot some out but leave enough to keep the skillet oiled.
  5. Add the diced tomatoes and green onions, black beans, onions, bell peppers, chili powder cumin, and chipotle to the skillet. Cook over medium high heat stirring frequently until the onions are slightly golden and the mixture is fragrant (about 5 minutes).
  6. Remove skillet from heat. Add the ground beef and stir well. Pour the cornbread batter over top and gently spread it into an even layer.
  7. Bake for 25 minutes in the preheated oven or until cornbread is slightly golden and an inserted toothpick comes out of the cornbread layer clean.
  8. Slice and serve warm! Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes

If you don’t have a cast iron skillet, cook the beef and veggies using the same method in a regular large skillet. Then transfer that mixture to a lightly greased pie dish or square baking pan. Pour the cornbread over that and follow the same baking instructions.