Beef Tamale Pie with Salt & Pepper Patriot Beef Jerky

Try this savory option for National Pie Day. No, not Pi Day. It's PIE DAY! This beef tamale pie is a quick and easy recipe that everyone will enjoy. Enhanced with our own Salt & Pepper Patriot Beef Jerky, it's a crowd pleaser every time.

Ingredients: 

• 1/2 package Savage Jerky Salt & Pepper Patriot Beef Jerky (or any Savage Jerky bacon jerky variety), chopped and divided
• 1 tablespoon vegetable oil
• 1 yellow onion, chopped
• 1 pound ground beef
• 1 can diced fire-roasted tomatoes (14.5oz)
• 1 can black beans, drained/rinsed (15oz)
• 2 large jalapeños, divided
• 6oz sharp Cheddar cheese, shredded, divided
• ½ cup chili sauce
• 1 tablespoon chili powder
• 1 ½ teaspoons salt
• 1 package corn muffin mix (8.5oz)
• ½ cup milk
• 1 large egg

Directions: 

Preheat oven to 425°F. Add vegetable oil in a cast-iron skillet over high heat. Cook beef and onion; stir often until beef is browned, about 5 to 7 minutes. Stir in tomatoes, black beans, chili sauce, ¼ cup water, chili powder, salt, and 1 chopped and seeded jalapeño. Bring to a boil, and remove from heat. Sprinkle top with 1 cup of cheese.

Whisk together corn muffin mix, milk, egg, and remaining ½ cup cheese. Pour batter over beef filling in skillet, spread batter evenly to skillet edge. Slice remaining jalapeño and arrange on top of batter. Chop up a piece of beef jerky and sprinkle over peppers and batter.

Bake:

Place skillet directly in the oven and bake until cornbread is golden brown, about 18 to 22 minutes.