Sweet and Savoury Tamale Pie

Brown beef in a large skillet over medium heat. After 5 minutes, add onion, garlic and mushroom and continue to brown beef mixture. Add taco seasoning and stir well to coat. Stir in frozen corn and diced tomato. Let mixture simmer for up to 5 minutes. Lower heat and stir in spinach. Cover and let sit on warm stove for 5 minutes. Turn off heat and remove.

Preheat oven to 375 F. Melt butter in a large glass mixing bowl in the microwave (30 seconds on high power). Whisk sugar into hot butter. Add egg and beat well.

In a separate bowl, combine yogourt and baking soda, stir to mix. Transfer yogurt to sugar mixture and stir to mix. Add cornmeal, flour and salt and stir until smooth. Be careful to not over mix!

Grease 8-in. pie plate. Cover bottom of pie plate with half of the cornbread batter. Top with taco-seasoned beef mixture. Finish with remaining cornbread batter. Swirl top of batter so beef mixture is part-covered, part-mixed with batter. Top with shredded cheese. Bake for 30 minutes. Serve hot with a crisp green salad.

Homemade Taco Seasoning
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp crushed red pepper flakes
1 tsp dry oregano
2 tsp ground roasted cumin
sea salt

Combine all ingredients in a large bowl. Pour into an airtight container and store in the cupboard for up to one year.