Tamale Pie

1 lb. chorizo
1 yellow onion, diced 
1 green bell pepper, diced
1 anahiem chili, diced
3 cloves garlic, diced
1 can southwest style diced tomatoes
1 can el pato tomato sauce
1 can mexicorn
1 can black beans, drained
1 small can jalapenos, drained
1 package corn bread mix (preferably one that doesn't call for eggs)
1 cup grated cheddar cheese

In a dutch oven, brown chorizo, then drain about half the grease.  Add garlic, bell pepper, anahiem chili, and onion.  Let cook for about 5 minutes until veggies begin to soften.  Add tomatoes, corn, beans, and tomato sauce.  Stir well.  Turn the oven on to the temperature indicated on the corn bread package, and let meat mixture cook for a few minutes while the oven heats.

Meanwhile, mix the corn bread batter per the package directions.  Add the jalapenos to the batter.

When the oven is heated, pour the batter over the top of the meat mixture.  Top with cheese.  Bake per directions on corn bread package.  It may take a little longer than the package directions - keep an eye on the top so it doesn't burn.  A toothpick inserted in the center should come out mostly clean, but there will be a small bit where the bread mixes with the meat and thus won't bake normally.