One Pan Tamale Pie with Chipotle Sauce

Preheat oven to 400 degrees F. Preheat large ovenproof skillet over medium high heat.

Finely chop the onion and mince the garlic. Heat oil in the skillet, add the onions and saute for 3 minutes to soften. Add the garlic and saute for 1 minute more.

Add the ground beef, chili and spices to the skillet. Stir frequently to mix ingredients, breaking up beef as it browns. Continue for about five minutes or until beef is mostly broken up and mostly browned with some pink still visible.

Add the beans and half of the tomato sauce. Stir to combine. Bring to a simmer and reduce heat to medium low. Allow to cook 5 minutes longer while you prepare the cornbread.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and sugar.

In a large bowl, whisk egg to scramble then whisk in milk followed by melted butter. Add the dry ingredients all at once, whisking just until all ingredients are combined. It may be a little lumpy still. Remove skillet from heat. Taste for seasoning, adding more salt and more pepper if necessary.

Grate cheddar and distribute evenly over meat and bean mixture. Pour cornbread batter over cheese layer and, using a spatula, spread to form an even, thin layer (Note: If you do not have and oven-proof skillet, the meat mixture can be transferred to a 13 x 9-inch baking pan or a large casserole and then you can proceed with the layering of ingredients as listed above).

Bake for 15 minutes until top is set and has started to lightly brown. Remove from oven and let rest for a few minutes.

Cut into equal portions and serve drizzled with chipotle sauce.

For Chipotle Sauce: While pie is cooking, make sauce by combining remaining tomato sauce, salsa, and chipotle in blender. Adjust seasoning with salt.

Bring to a simmer in a small saucepan to serve warm with the pie.