Chipotle Tamale Pie

• 1 3/4 cups chopped onion
• 3/4 cup chopped green bell pepper
• 3/4 pound ground round
• 1/2 cup bottled salsa
• 1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
• 1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 3/4 cup chopped fresh cilantro, divided
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup 1% low-fat milk
• 1 1/2 tablespoons butter, melted
• 1 large egg, lightly beaten

1. Preheat oven to 400u0b0.
2. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400u0b0 for 35 minutes or until golden.

onion, green bell pepper, ground round, bottled salsa, chipotle sauce, pinto beans, salt, fresh cilantro, flour, yellow cornmeal, sugar, baking powder, salt, milk, butter, egg

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