1 (10-oz) can diced tomatoes and green chilies, (juice reserved)
1 (15-oz) can pinto beans, drained and rinsed
1 cup frozen corn kernels
1 (8.5-oz) package corn muffin mix
1 egg, beaten
1/3 cup milk
6 oz Monterrey Jack cheese, shredded
Turn the Ninja on to the stovetop setting and set the heat to high. Add 1 Tbsp of oil and heat for 3–4 minutes. Add the ground beef and cook, uncovered, until the beef is completely browned, 10 minutes. Stir occasionally. Remove the ground beef from the pot and drain to remove the excess fat. Set aside.
Place the pot back into the cooking system and pour in the remaining oil. Add the onions, peppers, garlic, salt, and black pepper. Cook, uncovered, for 6 minutes, stirring from time to time. Spoon the ground beef back into the pot and stir to combine. Add the cumin, chili powder, cilantro, and oregano then cook for 4 more minutes, stirring occasionally. Pour in the tomatoes (with the juice), the beans, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to the slow cooker setting. Cover and cook on high for 2–1/2 hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.
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