Tex-Mex Tamale Pie
   Pure Tex-Mex comfort food!  Bake it right in your cast iron skillet!    Yields 6 - 8 servings.  Serve with a salad and some tortilla chips or warm tortillas.    
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​2 - 3 tablespoons olive oil
1 pound ground beef
1 onion, chopped (about 1 ½ cups)
2 cloves garlic, minced
1 (14.5-oz.) can diced tomatoes, not drained
1 (15-oz.) can black beans, drained and rinsed
1 small can corn, drained
1/2 tsp cumin
2 tablespoons chili powder
1 & 1/2 teaspoons salt; 1/4 tsp pepper
2 jalapeño peppers, seeded / chopped or sliced - divided                        OR 1/3 cup sliced jalapeños (jar or canned) - divided
1 &1/2 cups) shredded cheese (Cheddar or Jack) - divided 
1 (8.5-oz.) package corn muffin mix
1/2 cup whole milk or half and half
1 egg
  1. Preheat oven to 425 degrees.
  2. Heat oil in a fairly large cast-iron skillet over medium-high. Add beef and onion; cook, stirring often, until beef is browned and crumbly and onions are translucent.
  3. Reduce heat to medium high. Stir in garlic, tomatoes, beans, corn, cumin, chili powder (dissolved in a little water), and 1/2 of chopped jalapeño. Stir constantly and bring to bring to a boil.
  4. Turn off heat and sprinkle top with 1 cup of the cheese
  5. In a mixing bowl, stir together corn meal, 1/2 cup reserved cheese, eggs, milk, salt, and pepper.
  6. Spread the corn bread batter over the meat mixture in skillet.  Sprinkle rest of jalapeños over top.
  7. Bake about 20 minutes in preheated oven until cornbread is golden brown and done.  Check to make sure it’s not burning.