Beef Tamale Pie

Preheat oven to 400F.

Spray a medium sized pan with cooking spray and saute the onion and green chiles over medium heat until onion is somewhat tender – about 5 minutes. Turn heat to high, add ground beef and cook until beef is just browned (5-7 minutes). Drain fat. Return mixture to pan on medium heat and add taco seasoning and the amount of water called for on the envelope (usually 2/3 to 3/4 cup). Stir together, cover, and reduce heat to medium and simmer 5 minutes or until sauce has thickened. Stir 1/2 cup of refried beans into the meat mixture after the sauce has thickened.

While the taco meat simmers, make the cornbread batter. Mix together 1 box of Jiffy with 1/3 cup milk and 1 egg. Set aside (batter will rise better if it has a few minutes to “rest”).

Spray a 9″ glass pie plate (deep dish works best) with cooking spray. Pour in meat mixture and spread evenly. Drop the cornbread mix by spoonfuls on top of the meat, and spread gently with a spatula to even out. Bake in preheated oven for 10 minutes. Remove from oven, top with shredded cheese, and bake an additional 5 minutes or until cheese is melted.

Let stand 5-10 minutes before serving. Cut into 6 wedges and garnish with sour cream and salsa, if desired.