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We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.

CORNBREAD TAMALE PIE
Avocado oil
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper

• Preheat oven to 450°.
• In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
• Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
• In a prep bowl add drained beef to drained tomatoes and set aside.
• Wipe out pan.
• Add another drizzle of avocado oil when pan is hot again.
• Add onions and sauce until soft.
• Add cumin and chile powder and stir to blend.
• Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
• Add beans and remaining cheese in last and remove from heat.

• While meat is cooking prepare batter.
• Whisk together the melted butter, milk and egg yolk until well blended.
• Add the cornmeal, flour, sugar and baking powder blending well.
• Fold in half of the cheese.

ASSEMBLY

• Spread meat mixture evenly in cast iron pan.
• Gently spread the cornbread mixture over the meat mixture.
• Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
• Cool 5 minutes before serving.
• Garnish with cheese and green onions.
• ENJOY!