Vegetarian Tamale Pie

I apologize there isn't a photo of this dish plated, but we ate it all before I could take a proper picture!  We had a dinner guest last night, and as soon as this was cool enough to eat we all dug in and before I knew it the whole thing was gone.  I will absolutely be making this again - it was amazing!  We topped ours with non-fat sour cream and shredded Mexican cheese.  Makes eight servings.

Ingredients:

• 1 Package MorningStar Farms Crumbles
• 1/2 Cup Chopped Onion
• 1 Tsp. Minced Garlic
• 1 Cup Black Bean & Corn Salsa (Or Any Salsa)
• 14.5 Oz. Can Pinto Beans, Drained & Washed
• 1 1/4 Cups Water
• 2 Tbsp. Low-Sodium Taco Seasoning
• 1 Cup Flour
• 2/3 Cup Yellow Corn Meal
• 2 Tbsp. Baking Powder
• 1 Tbsp. Sugar
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Milk
• 1 Large Egg
• 1 1/2 Tbsp. Butter, Melted

Directions:

• Preheat oven to 400°
• In large skillet, cook crumbles, onion, and garlic until tender.
• Add salsa, beans, and water and bring to a boil.
• Reduce heat and simmer for five minutes, or until mixture begins to thicken.
• In separate bowl, combine flour, corn meal, sugar, salt, and baking powder.
• Mix in egg, milk, and butter.
• Once mixture has thickened, pour into greased 13 x 9 baking dish.
• Cover mixture with batter.
• Bake for 24 minutes or until toothpick comes out clean.
• Allow to cool for 10 - 15 minutes before serving.