Betsy's Tamale Pie

1 lb. ground beef
1 medium onion finely chopped
1 ½ cups rinsed and drained canned black beans
1  ½ cup corn, drained, canned, or frozen
1 ½  cup tomato sauce
½ cup diced bell pepper or garden zucchini

1 small can of diced green chilies
1 ½  tablespoon chili powder
½  teaspoon ground cumin
1 ½ teaspoons of salt, or more to taste
¼  teaspoon of black ground pepper, or more to taste

Corn Bread toping (you can make your own or use a box mix)

¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 ½ teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil
 
1.)   Preheat the over to 425 (450 if you have a convection oven).
2.)  Grease a 3-quart high-sided casserole dish with cooking spray.
3.)   In a large skillet sauté the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes.
4. )  Then add the beans, corn, tomato sauce,  bell pepper, chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper.
5. )  Simmer for 15 minutes.
6. )  Set aside.
7.)  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of salt.
8.)   In a small bowl whisk together the egg, milk and oil until combined.
9. )  Spread the meat mixture into the casserole dish and cover with the corn bread topping.

10.)  Bake until the corn bread is brown, 20-25 minutes. Top with a dollop of sour cream. 

 Serves 6.