Skillet Tamale Pie

I made this tonight and it was so quick and super yummy! Melody wouldn't eat it, but Katie gobbled it up, and really Melody doesn't eat anything so I guess her opinion shouldn't really count! :) I forgot to drain the tomatoes and it made it way to runny so make sure you drain your beans and tomatoes really well. happy cooking!

Skillet Tamale Pie servings: 4-5----time: 25-30 min

Ingredients: 2 Tbs vegetable oil 1 med onion 2 Tbs Chili powder 1 tsp salt 2 cloves garlic 1 lb ground beef 1 can (15 oz) black beans, rinsed 1 can (14 oz) diced tomatoes, drained 1 pkg corn bread mix 1 cup shredded cheddar cheese 2 Tbs cilantro minced Preparation: 1. Heat oil in 12” oven proof skillet over medium heat until shimmering. Add onion, chili powder and tsp salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. 2. Stir in ground beef, beans and tomatoes, and bring to a simmer, breaking up meat with spoon, about 5 minutes. 3. Meanwhile, mix corn-bread batter according to package instructions. 4. Stir cheese and cilantro into filling and season with salt and pepper to taste. Dollop corn bread batter evenly over filling and spread into even layer. 5. Place skillet in oven and bake at 450 until corn bread is cooked through in center, 10-15 minutes. *If you don't have an oven proof skillet, prepare filling and transfer to a 9x9 or 9x13 baking pan. If you use a 9x13 prepare 2 corn bread mixes.