Tamale Pie

This recipe takes a little bit of time (with simmering, etc) but is worth it! We really love it! We like to add sour cream, salsa or taco bell sauce, and fresh pico de gallo. This dish is medium on the spicy scale, if you're worried about it, I would decrease the amount of chili powder. My kids will eat the casserole as is, as long as I add sour cream.
I made this for company and they both had seconds, so I guess that's a good sign. Let me know what you think.

Filling:
2 Tbsp olive/canola oil
2 cups chopped onion
1 Tbsp minced garlic (I usually add more)
3 Tbsp chili powder
1 tsp cumin
1 1/2 lbs ground beef (I usually do only 1 lb)
1/4 tsp salt
1/4 tsp pepper
2 cups lower-sodium chicken broth
1 cup crushed tomatoes in puree
1/2 cup diced fresh green Anaheim or jalapeno chiles (1-2 chiles)
I combine the tomatoes and diced fresh chiles and use 1 can of rotel instead. Again, if you're looking to decrease the heat, you can just use one can of diced tomatoes.
1/4 cup masa harina (finely ground white corn, I bought mine at Aldi)
1 tbsp cider vinegar

Topping:
2 Tbsp Butter, melted
2 cups shredded sharp cheddar cheese, divided
1 cup yellow cornmeal
1 cup sour cream
1 8-oz can creamed corn
1 Tbsp baking powder

Directions:
1.Spray 13x9 inch glass baking pan with cooking spray. Heat oil in large skillet over medium-high heat until hot. j Cook and stir onions 4 minutes or until soft. Stir in garlic; cook and stir 30 seconds or until fragrant. Reduce heat to medium. Stir in chili powder and cumin; stir 1 minute or until onions are well-coated and spices become fragrant.

2.Stir in beef, salt and pepper, breaking up with side of large spoon (try to keep it in 1/2 inch chunks). Cook 5 minutes, stirring gently. Add broth, tomatoes and chiles. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low; cook 20 minutes.

3.Combine masa harina, vinegar and 1/2 cup of the liquid from meat mixture in small bowl. Stir into skillet; cook 5 to 10 minutes or until thickened. Place in baking dish. (Recipe can be made to this point 1 day ahead. Cover and refrigerate.)

4.Heat oven to 400F. Pour melted butter into medium bowl; stir in 1 1/4 cups of the cheese and all remaining topping ingredients. Spread topping over filling; sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes or until crust is golden-brown.

5. Eat and enjoy. For fresh pico de gallo, I chop onion, cilantro, and tomatoes and toss them together--you can add salt or lime juice if desired.