Hi Patty,
Since you received a good-sounding recipe for "Tamale Pie"...thought I'd give you another recipe for something alittle different. Maybe you will enjoy it also?
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UPSIDE-DOWN CHILI PIE

1 tbsp. salad or olive oil
1 1/2 lbs. ground chuck
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. chili powder
1 1/4 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 can ( 8 1/4-oz.) tomatoes, undrained
1 can (8 1/2-oz.) kidney beans, undrained
1/2 cup red wine
1 pkg. (12-oz.) corn muffin mix
1 can ( 8 3/4-oz.) cream-style corn
1 egg
1/4 cup milk
Grated Cheddar cheese
Chopped parsley

In hot oil in heavy skillet, saute ground chuck, onion and garlic until meat is browned, about 5 minutes. Add chili powder, salt, oregano, basil and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine; cook 10 minutes longer.
Preheat oven to 400 F.
In medium bowl, combine corn muffin mix, corn, egg and milk; mix just until muffin mix is moistened. Skim fat from meat mixture in skillet, and discard.
Spread the muffin mixture over meat mixture evenly. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes; then invert onto serving plate. Garnish with grated Cheddar cheese and parsley. Serve with catsup, if desired.

Serves 6-8