Ground beef gets browned and simmered with onion, bell pepper, and garlic until deeply savory, then loaded with warm chili powder, cumin, and smoked paprika before black beans, diced tomatoes, and sweet corn kernels turn it into a hearty, chili-like filling. A golden cornmeal topping goes on next, studded with melty cheddar and baked right in the same skillet until the edges turn crisp and the center sets with a tender, cake-like bite. Everything cooks together in one pan, so the cornbread soaks up just enough of the saucy filling underneath while staying fluffy on top. Finish it with a scatter of fresh cilantro and a dollop of sour cream for a comforting, spoon-it-straight-from-the-skillet dinner. This one is a great fit for a gluten free table, giving you all the cozy, spiced comfort of classic tamale pie without any fuss.
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Preheat the oven to 400°F (205°C). Place a 12-inch oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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