Tamale Chili Casserole

1.) Heat a large deep skillet or Dutch oven over medium heat. Add the canola oil and saute the onion for several minutes until translucent, then add the garlic. Next, add the ground meat and break up using a wooden spoon, until the mixture is fully cooked. 2.) Turn down the heat to medium low and add the remaining vegetables, including the bell peppers, zucchini, carrots, mushrooms, and olives, along with the chili powder, chipotle powder, cayenne pepper, cumin, salt and pepper. Cook until soft, about 10 minutes. Next, add the tomatoes with juice and beans to the mix. Stir to combine and taste for your preferred spice level. 3.) Preheat oven to 400 degrees. 4.) In a medium size bowl, prepare the corn bread according to the directions on the box. To the bowl, add the diced green chili and shredded cheese. Mix to incorporate. 5.) Transfer the chili mixture from the skillet/Dutch oven to a 11’’ by 15 ‘’ casserole dish. Using a large spatula, evenly spread the corn bread mixture over the casserole, in a thin layer, smoothing out any bumps. Bake for 20-25 minutes until golden brown. Allow to cool slightly before serving. Enjoy :0

6.) Add your choice of toppings, such as sour cream, diced scallions, favorite hot sauce, or avocado slices!