Best Tamale Pie

• 1 pound 85/15 ground chuck
• 1 cup chopped yellow onion (from 1 medium)
• 2 teaspoons ancho chile powder
• 1 teaspoon ground cumin
• 1 cup tomato sauce (from 1 15-oz. can)
• 1 cup beef broth
• 1 cup corn kernels (fresh or frozen)
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (4-oz.) can diced green chiles, drained
• 1 teaspoon kosher salt
• 1 cup corn chips (such as Fritos), finely crushed
• 1/2 cup yellow cornmeal
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon black pepper
• 1 large egg
• 1/3 to 1/2 cup whole milk
• 4 ounces sharp Cheddar cheese, shredded (about 1 cup)
• 1 tablespoon melted unsalted butter
• Garnishes: scallions, cilantro, sour cream, Sriracha

1. Preheat oven to 425u0b0F. Heat a large cast-iron skillet over medium-high. Add beef and onion; cook, stirring often, until meat is browned and onion is translucent, about 10 minutes. Add chile powder and cumin, and cook, stirring constantly until fragrant, about 1 minute. Stir in tomato sauce, broth, corn, beans, green chiles, and salt. Bring to a boil; reduce heat to medium to maintain a simmer. Simmer until thickened, about 10 minutes.
2. Spread cornbread mixture evenly over chili mixture. Bake in preheated oven until cornbread is browned and cooked through, about 15 minutes. Let stand 5 to 10 minutes before serving. Garnish with desired toppings.

ground chuck, yellow onion, chile powder, ground cumin, tomato sauce, beef broth, corn kernels, black beans, green chiles, kosher salt, corn chips, yellow cornmeal, sugar, baking powder, black pepper, egg, milk, cheddar cheese, butter, scallions

Taken from www.myrecipes.com/recipe/best-tamale-pie (may not work)