Sirloin Steak Tamale Pie

Preheat oven to 375 degrees F (190 degrees C).

For the chili base, heat Olive Oil (1 tsp) in deep skillet. Add Onion (1) , Green Bell Pepper (1) , Jalapeño Pepper (1) , and Garlic (3 cloves) . Saute over low to medium heat until softened, about 5 minutes.

Add Sirloin Steak (1 lb) and heat through. Add Tomatoes (14.5 oz) , Canned Pinto Beans (4 1/2 cups) , Chili Powder (3 Tbsp) , Ground Cumin (1 tsp) , Dried Oregano (1 tsp) , and Brown Sugar (2 Tbsp) . Simmer for 20 minutes.

Taste and add Salt (to taste) , if needed.

For the cornbread topping, combine Cornmeal (1 cup) , All-Purpose Flour (2/3 cup) , Granulated Sugar (1 Tbsp) , Salt (1 pinch) , Baking Soda (1 tsp) , Milk (2/3 cup) , Eggs (2) , Butter (3 Tbsp) and Frozen Corn (1 cup) in a large bowl. Stir until smooth.

To assemble Tamale Pie, pour the chili mixture into the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (to taste) . Sprinkle Cheddar Cheese (1 1/2 cups) evenly over top of chili.

Spoon cornbread batter over the top and smooth toward all edges. Bake at 375 degrees F until brown and bubbly, about 15 to 20 minutes.

Serve while hot. Enjoy!