Tamale Pie - cooking recipe

Ingredients

3/4 c. onion, chopped
1/2 c. green pepper, chopped
2 Tbsp. vegetable oil
2 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. cumin
1 1/2 tsp. salt, divided
1 1/2 lb. ground beef
1 can (14 1/2 oz.) Mexican-style stewed tomatoes
3/4 c. yellow cornmeal
3/4 c. flour
1 Tbsp. baking powder
1 c. milk
1/4 c. butter or oleo, melted
1 egg, beaten

Preparation

In a 3-quart microwave-safe bowl, stir together onion, green pepper, oil and garlic.
Microwave uncovered on High (100%) for 3 minutes.
Stir in the chili powder, cumin and 1/2 teaspoon of the salt until absorbed.
Stir in the beef, microwave uncovered on High 5 minutes stirring once.
Stir in tomatoes, break them up with the back of a spoon, and microwave on High 2 minutes stirring once.
In a large bowl, stir together cornmeal, flour, baking powder and remaining 1 teaspoon salt.
Add milk, butter and egg. Stir until thoroughly combined.
Spread the cornbread mixture over the meat mixture in the bowl.
Microwave uncovered on Medium (50%) 18 to 20 minutes or until the cornbread is baked.
Let the dish stand 5 minutes.
Yields 6 servings.