Beef Mole Tamale Pie  

1 1/2  lbs ground beef  
1  medium onion, chopped  
1  green bell pepper, chopped  
2  garlic cloves, minced  
1 (10  ounce) pkg frozen whole kernel corn, partially thawed  
1 1/4  cups salsa, medium-hot (or to taste)  
1  tablespoon unsweetened cocoa powder  
2  teaspoons ground cumin  
1 1/2  teaspoons salt, divided  
1  teaspoon dried oregano  
1/4  teaspoon cinnamon  
2  cups monterey jack cheese or cheddar cheese, shredded  
1/3  cup fresh cilantro, chopped  
1  cup all-purpose flour  
3/4  cup yellow cornmeal  
3  tablespoons sugar  
2  teaspoons baking powder  
2/3  cup milk  
3  tablespoons butter, melted  
1  egg, beaten  
 fresh cilantro leaves  
 chili peppers  
 sour cream (optional)  

6 servings 
  
2 hours 15 minutes 45 mins prep 


Preheat oven to 400 degrees F. 

Spray 11"x7" baking dish with nontick 
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 tsp 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 into prepared dish. 

Combine flour, cornmeal, sugar, baking powder 
and remaining 1/2 tsp salt in large bowl. 

Add milk, butter and egg; stir just until dry 
ingredients are moistend. 

Drop by spoonfuls evenly over meat mixture; 
spread batter evenly with spatula. 

Bake 15 minutes. Reduce oven temperature to 
350 degrees F and 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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