Tamale Pie

1 tablespoon olive oil
1 pound, ground hamburger
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 can (about 15 oz) pinto beans, drained and rinsed
1/2 can (about 8 oz) diced tomatoes (I like the diced with onion & green bell pepper just adds more flavor)
1/2 can whole kernel corn
4 oz chipotle chiles plus adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 package (about 10 oz) Mexican cornbread mix

1. Preheat oven to 400 degrees F.
2. Spray baking dish with cooking spray.
3. Heat the olive oil in a nonstick skillet over medium heat. Add hamburger, onions, green peppers, and garlic and cook until the meat is no longer pink and is cooked through, about 10 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
4. Add the beans, tomatoes, corn, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
5. Spread the meat mixture in the baking dish.
6. In medium mixing bowl combine the cornbread mix with milk and egg according to the manufacturer's instructions.
7. Spread the cornbread batter over the meat mixture and bake until the cornbread is golden-brown, about 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting and serving.

NOTE: For a healthier option, substitute hamburger for ground turkey.

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