filling:

3/4 lb. ground beef
1 small onion, chopped
1 bell or poblano pepper, chopped

  • brown beef in a dutch oven minutes
  • add onion and pepper and sauté until softened

1/2 cup black beans, drained
1/2 cup frozen corn
1/2 cup tomato sauce
1 tomato, chopped
1 chipotle in adobo, minced (with sauce)
1 tbsp. capers and/or black olives, minced (with brine)
1 clove garlic, minced
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. pepper

  • add and simmer until thickened
  • adjust salt and add chipotle powder as needed to adjust heat

2 oz. cheddar cheese or mexican blend

  • remove filling from heat and stir in cheese until melted
  • rest filling while making topping

topping:

1/2 poblano pepper, diced
1/2 cup frozen corn

  • fry in a dry pan until toasted and corn starts to brown
  • set aside while making rest of the dish

1/2 cup flour
1/2 cup masa harina
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. baking powder

  • mix together and set aside

1 egg
1 cup milk
2 tbsp. butter, melted

  • beat egg then stir in milk and butter
  • stir in dry ingredients and poblano/corn mixture until combined
  • spread over meat mixture in dutch oven, or portion meat into individual pie dishes and top with batter
  • bake at 400°F for 20-25 minutes, until cornbread is browned

source: https://cooking.nytimes.com/recipes/12015-cornbread-tamale-pie and https://www.allrecipes.com/recipe/276023/old-school-tamale-pie/