Tamale Skillet Pie

• 1/4 cup olive oil, divided
• 3/4 lb ground beef
• kosher salt & freshly ground black pepper
• 1 onion, roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 2 garlic cloves, grated
• 1 cup corn kernel (from one ear corn, or frozen)
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 cup chopped cilantro, plus additional sprigs for garnish
• cornbread mix, such as Jiffy
• 1 large egg
• 1/3 cup milk
• 2 tablespoons olive oil, on top
• sour cream, for serving

1. Preheat oven to 400 degrees F.
2. Place a large (11-12") cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
3. In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it's okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
4. Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.

olive oil, ground beef, kosher salt, onion, green bell pepper, chili powder, cumin, garlic, corn kernel, black beans, tomatoes, cilantro, egg, milk, olive oil, sour cream

Taken from www.food.com/recipe/tamale-skillet-pie-531146 (may not work)