Ingredients for Beef Mole Tamale Pie
- 1 pound Ground Beef
- 1 large Onion, chopped
- 1 large Green Bell Pepper, chopped
- 3 Garlic Cloves, minced
- 1 (15 ounce) can Frozen Whole Kernel Corn, drained
- 1 (16 ounce) jar Salsa
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Ground Cumin
- 1 1/2 teaspoons Salt (divided for filling and cornbread)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cinnamon
- 1 1/2 cups shredded Monterey Jack Cheese
- 1/4 cup chopped Fresh Cilantro
- 1 1/4 cups All Purpose Flour
- 3/4 cup Yellow Cornmeal
- 1/4 cup Sugar
- 1 tablespoon Baking Powder
- 1 cup Milk
- 1/4 cup (1/2 stick) Butter, melted
- 1 large Egg
- Fresh Cilantro Leaves (for garnish, optional)
- Chili Pepper, chopped (for garnish, optional)
- Sour Cream (for garnish, optional)
- Chili Powder
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How to Make Beef Mole Tamale Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the beef over medium-high heat. Drain off any excess fat.
- Add the onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the mole sauce, cumin, chili powder, and oregano. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
- In a separate bowl, combine the cornbread mix, milk, egg, and cheese. Mix well.
- Pour half of the cornbread mixture into a greased 9x13 inch baking dish.
- Top with the beef mole mixture.
- Pour the remaining cornbread mixture over the beef mole.
- Bake for 30-35 minutes, or until the cornbread is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
38g
Fat
93g
Carbs
18g
