In-A-Hurry Tamale Pie

We've been trying to make a big dish at the beginning of the week so that we have leftovers for lunch throughout the week. So far, I've made turkey chilli, veggie lasagna, and now...In-A-Hurry Tamale Pie.
Of course, I made some adjustments to the recipe. I have found that you can find a recipe that looks good but then you have to tailor it to your needs & liking. For example, the recipe below calls for using a 9-inch pan, which we don't have. So, I used a bigger pan and added more ingredients. Below, is the recipe, and what I added to it. This recipe is from Eat, Live, Run blog.

(This photo is from Eat, Live, Run)

Ingredients:
1 polenta roll (I used 2 in a 9x11 pan)
1 15-oz can pinto beans (And 1 can of black beans)
1 cup mexican cheese blend
1 ear corn (or 1/2 cup frozen corn), kernels shucked off the cob (Used double the amount of corn)
1/2 cup salsa
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
cilantro, sour cream and additional salsa for serving

Directions:
Grease a 10-inch cast iron skillet (or 9-inch square pan) with a little olive oil. Set aside. Preheat oven to 350.
In a large bowl combine the corn kernels, salsa, pinto beans (and their juice—just dump the can in) and spices. Stir well to combine.
Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices. Pour bean mixture on top. Top with cheese.
Cover and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. Serve with minced cilantro, sour cream and salsa.

Very yummy but watch the amount of spice & salsa you put in here or it could be verrrry spicy!