Stew Pie with Cornbread Crust

No compelling reason to make cornbread and bean stew — in a cast iron skillet, with this supper formula, you can make both without a moment's delay, pie-style.
Ingredients :

1/4 c. vegetable oil
1 lb. ground meat hurl
1 huge onion, finely cleaved
2 medium chime peppers, seeded, cleaved
2 cloves garlic, cleaved
1 tbsp. bean stew powder
1/4 tsp. ground chipotle chile
1 can (14 oz.) fire-broiled diced tomatoes
1 can (14 oz.) kidney beans, washed and depleted
1 can (14 oz.) without fat refried beans
2/3 c. fine-to medium-ground cornmeal
2/3 c. generally useful flour
1 tsp. preparing powder
1 huge egg
2/3 c. milk
2 serrano chiles, daintily cut
Cilantro, for embellish

Directions :
Preheat broiler to 400°F.

In broiler safe 12-inch skillet, heat 1 tablespoon oil on medium. Include hamburger; cook 3 minutes or until seared, separating meat. With opened spoon, move hamburger to bowl; dispose of overabundance fat. To same skillet, include onion and peppers; cook 7 minutes, blending. Include garlic, stew powder and chipotle chile. Cook 2 minutes, mixing. Return meat to skillet. Mix in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until blend is hot. Expel from heat.

Then, whisk cornmeal, flour, preparing powder and 1/4 teaspoon salt. In discrete bowl, whisk egg, milk and staying 3 tablespoons oil; add to cornmeal, mixing to consolidate. Overlap half of serrano chiles into hitter. Pour over hamburger blend, spreading to cover. Dab top with remaining serranos.

Move skillet to broiler. Prepare 25 minutes or until toothpick embedded into garnish tells the truth. Let stand 10 minutes. Embellishment with cilantro.