Tamale Skillet Pie

Found this recipe on internet on a small local paper somewhere and thought I'd give it a try. Glad I did, as it's tasty and a tad different from most Mexican-type casserols.

• Ready In: 50 mins
• Serves: 6

Ingredients

• Filling

• 1  lb lean ground beef
• 1 (14 1/2ounce) can diced tomatoes with green chilies
• 1 (11 ounce) can  whole kernel  corn mixed with chopped peppers
• 1⁄2 cup water
• 1  tablespoon chili powder
• 1 (6 ounce) package  martha white  Mexican cornbread mix
• 1  cup  shredded  Mexican blend cheese

• Crust (use reserved cornbread mix)

• 1  egg
• 3⁄4 cup milk
• 1  cup  shredded  Mexican blend cheese

Directions

1. Heat oven to 375 degrees.
2. Brown ground beef in large caste iron or oven-proof skillet over medium heat for 8-10 minutes-drain.
3. Add tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix-- mix well, bring to boil and remove from heat. Stir in 1 cup of cheese. Set aside.
4. Beat egg in medium bowl. Add milk and reserved cornbread mix, beating until smooth. Stir in 1 cup cheese.
5. Pour cornbread mixture over beef mixture and bake in oven for 30 minutes.