Jalapeño Tamale Pie

8 Farm Rich Jalapeño Peppers

1 pkg (6.5 oz) cornbread mix

1 lb lean ground beef

1 onion, chopped

1 red pepper, chopped

2 cloves garlic, minced

4 tsp chili powder

1/4 tsp each salt and pepper

1 1/4 cups tomato sauce

1 TBSP vegetable oil

2 green onions, sliced

1. Preheat oven to 375°F. Cook Jalapeño Peppers according to package directions.
2. Heat oil in large cast iron pan or skillet set over medium-high heat; cook beef, onion, red pepper, garlic, chili powder, salt and pepper for about 5 minutes or until beef is browned and vegetables are softened. Stir in tomato sauce; bring to simmer. (Substitute salsa or canned enchilada sauce for tomato sauce if desired.) Cook for about 10 minutes or until sauce thickens.
3. Prepare cornbread according to package directions; spread over filling. Nestle Jalapeño Peppers into cornbread topping
4. Bake for 25 to 30 minutes or until top is golden brown and bubbly.