Tamale Pie

This casserole is a basic chili with a baked cornbread batter spooned over the top. The two bake together in the oven to make a simple dish that everyone will love. This dish will warm you from the inside out.
Serves 8

2 pounds ground turkey
1 large onion, diced
1 bell pepper, diced
3 cloves of garlic minced
1 4 oz can of fire roasted diced green chilies
1 6 oz can of sliced black olives
1 cup frozen corn
2 15 oz cans of chili beans(I used Bushes Grillin' Beans-Texas Ranchero)
2 tablespoons chili powder
1/2 teaspoon cumin
2 tablespoons olive oil
salt and pepper
Preheat oven to 375. Spray a large casserole dish with cooking spray
In a large skillet over medium/high heat, heat the oil. Add the ground meat and break apart as it browns. Add the onion, bell pepper, garlic, salt and pepper. Let the veggies cook through. Add the chili powder, cumin, corn, green chilies and chili beans. Let everything heat through.
Pour the contents of the skillet into the casserole and set aside.
To a large bowl add the following:
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1 1/4 cup buttermilk
1 large egg
1/4 cup canola oil
1 cup shredded lowfat cheddar cheese
Mix until all are just combined. Spoon the cornbread batter over the top of the casserole. Gently spread the batter out working from the center out. Don't worry if it doesn't come cover the top perfectly. Sprinkle the cheese over the cornbread batter.
Place in the oven for 30 minutes or until the cornbread is baked through and the casserole is hot and bubbly.