Chipotle Tamale Pie

Ingredients

• 2 teaspoons double-acting baking powder 
• 1.5 tablespoons butter melted
• 14.5 ounce canned tomatoes diced drained canned
• 1 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.8 cup cilantro leaves fresh divided chopped
• 0.8 cup bell pepper green chopped
• 0.8 pound ground round 
• 1 tablespoons hot sauce (such as La Preferidia)
• 0.7 cup milk 1% low-fat
• 1.8 cups onion chopped
• 15.5 ounce 1 (15 1/2-ounce) can pinto beans in zesty sauce (such as s&w) undrained canned (such as S&W)
• 0.5 cup bottled salsa 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.8 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• measuring cup

Directions

1. Preheat oven to 40
2. Heat a large nonstick skillet over medium-high heat.
3. 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.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
6. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly.
7. Bake at 400 for 35 minutes or until golden.