Tamale Pie - Corn!

2 pounds ground beef

2 large poblano peppers, diced

1 cup canned corn

1 can black beans, drained and rinsed

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

½ teaspoon dried oregano

1 (16 ounce) jar thick salsa

2 (8 ½ ounce) boxes dry corn muffin mix

2 large eggs

½ cup shredded cheddar cheese

½ cup shredded monterey jack cheese

Optional: olives, peas (1 cup each)

Preheat oven to 350 F. In a large skillet, cook and stir the ground beef over medium high heat until the meat starts to brown and releases juices; about 5 minutes. Add the poblano peppers, corn, beans, salt, pepper, chili powder and oregano. Stir to evenly combine and cook for another 10 minutes. Stir in salsa and remove from heat and layer in 9x13 inch pan.

In large bowl, mix packages of corn muffin mix with the eggs and milk. Stir until batter is smooth and lump free. Pour the batter over the seasoned beef, spreading it in an even layer. Top with the cheese and bake for 50-55 minutes or until golden brown and toothpick inserted in center comes out clean.