Texas Tamale Pie

Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes, then add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, black beans, diced tomatoes with green chilies, and frozen corn. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly. Remove from heat and spread evenly in the skillet.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine the beaten egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined to create the cornbread topping.
Spoon the cornbread batter evenly over the beef mixture in the skillet. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the cornbread batter.
Bake for 25-30 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Let the tamale pie rest for 5-10 minutes before serving to allow the layers to set.