Cheese and Tamale Pie

Ingredients:
1 lb. ground beef or turkey
1 large onion, chopped
1 large green pepper, chopped
1/2 cup salsa1 (15.5 oz) can pinto beans, drained
1 (14.5 oz) can diced chili-style or regular tomatoes, drained
1/2 tsp salt
1/2 cup chopped fresh cilantro
2 cups (8 oz) shredded sharp Cheddar cheese (reduced-fat), divided
1 1/3 cups self-rising yellow cornmeal mix
1 cup milk
1 large egg, lightly beaten

Directions:
1. Preheat oven to 400 degrees. Cook first 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain and pat dry with paper towels. Return meat mixture to pan; stir in salsa, beans, tomatoes, and salt. Simmer 5 mins. Stir in cilantro. Spoon mixture into greased 11x7 inch baking dish. Sprinkle with 1 cup cheese.
2. Whisk together cornmeal, milk and egg in medium bowl. Stir in remaining 1 cup cheese. Spread batter over beef mixture. Bake at 400 degrees for 20 mins or until cornbread is lightly browned. Cool completely. Cover tightly with aluminum foil; freeze up to 3 months.
3. Preheat oven to 350 degrees. Remove casserole from freezer; discard foil. Bake at 350 degrees for 1 hour or until thoroughly heated.

To serve without freezing: Prepare recipe through Step 2, omitting covering and freezing procedure. To thaw and bake: Thaw casserole overnight in refrigerator. Uncover and bake at 350 degrees for 45 mins or until thoroughly heated.