Preheat the oven to 250 degrees F. Pour the boiling water over the cornmeal to moisten it thoroughly. When cool, press the mixture into a 9-inch pie pan to form a crust about ¼ inch thick. Build up the crust to prevent the filling from cooking over. Bake for 45 minutes or until the crust is dry and cracked and lightly browned.

Turn the oven to 350 degrees F. Season the pinto beans with cumin, oregano, salt, garlic, and hot sauce (or not) to your taste. Spoon the beans into the crust and spoon the salsa on top. Add a thick layer of sliced onions, green pepper, and chopped green chilies. Top with cheese. Bake for about 45 minutes, or until the cheese bubbles. Allow to set a few minutes before cutting.