Beef Mole Tamale Pie
Makes 6 servings
|1-1/2||pounds ground beef|
|1||medium onion, chopped|
|1||green bell pepper, chopped|
|2||cloves garlic, minced|
|1||package (10 ounces) frozen whole kernel corn, partially thawed|
|1-1/4||cups medium-hot salsa|
|1||tablespoon unsweetened cocoa powder|
|2||teaspoons ground cumin|
|1-1/2||teaspoons salt, divided|
|1||teaspoon dried oregano|
|1/4||teaspoon ground cinnamon|
|2||cups (8 ounces) shredded Monterey Jack or Cheddar cheese|
|1/3||cup chopped fresh cilantro|
|1||cup all-purpose flour|
|3/4||cup yellow cornmeal|
|2||teaspoons baking powder|
|3||tablespoons butter, melted|
|Fresh cilantro leaves, chile pepper and sour cream (optional)|
- Preheat oven to 400°F. Spray 11X7-inch baking dish with nonstick cooking spray. Brown beef with onion, bell pepper and garlic in large deep skillet or Dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 teaspoon salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in cheese and cilantro. Spread in prepared dish.
- Combine flour, cornmeal, sugar, baking powder and remaining 1/2 teaspoon salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistened. Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 minutes or until topping is light brown and filling is bubbly. Let stand 5 minutes before serving. Garnish with cilantro, chile pepper and sour cream.
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