Ingredients

Scale

For the filling:

1 1/2 lb. ground meat (beef, venison or antelope)
2 medium onions, peeled & chopped (about 2 cups)
6 – 8 baby bella mushrooms, chopped (about 2 cups)
4 – 5 cloves garlic, peeled & chopped
1 cup chopped bell pepper
1 cup black beans
1 cup corn
1 cup tomato sauce
1 cup salsa (I used my cilantro almond salsa)
1/2 – 1 cup beef or chicken broth
1 – 4 Tablespoons finely chopped jalapeno or other hot pepper (to taste)
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
Freshly ground black pepper

For the cornbread topping:

1 cup milk
2 eggs
2 Tablespoons olive oil
1 1/2 cups cornmeal
2 Tablespoons flour (for gluten free, use brown rice flour)
2 Tablespoons sugar
3 teaspoons baking powder
2 teaspoons salt

Instructions

Preheat the oven to 425 F. Spray two large pie pans (or 3-quart casserole pans) with cooking spray.
In a large saute pan over medium heat, cook the ground meat until brown, drain off the excess fat, then add the onions and saute until they are white and translucent. Stir in the mushrooms, garlic and bell pepper. Cover and let cook for several minutes, opening to stir quite frequently, until the mushrooms are tender.
Add the black beans, corn, tomato sauce, salsa, broth, hot pepper and seasonings and stir to mix well. Let cook for about 10 more minutes until everything is hot. Split the filling between the two pie pans.
In a medium mixing bowl, whisk together the milk, eggs and olive oil. Sprinkle with the cornmeal, flour, sugar, baking powder and salt, then stir with a spoon just until fully mixed. Spread the top of each pie with half of the cornbread mixture.
Bake at 425 F for 20 – 25 minutes or until the cornbread is set and nicely golden brown on top. Enjoy!

Notes

You can make the filling as above for two pies, but freeze half for another pie later. To top one tamale pie at a time, use 1/2 cup milk, 1 egg, 1 Tablespoon olive oil, 3/4 cup cornmeal, 1 Tablespoon flour, 1 Tablespoon sugar, 1 1/2 teaspoons baking powder and 1 teaspoon salt.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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