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A favorite for the whole family.

Mexicali Pie

1 pound lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 teaspoon fresh cilantro, chopped (optional)
1 can (14 ounces) tomatoes, undrained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Black pepper, to taste
1 package cornbread mix
2 tablespoons Parmesan cheese

1. Brown ground beef and onion in nonstick skillet. Cook 5-6 minutes, stirring occasionally until beef is no longer pink; drain. Add bell peppers, garlic and cilantro. Stir in tomatoes (including liquid) breaking up tomatoes with a fork. Add chili powder, oregano, cumin, chili pepper flakes and black pepper.
2. Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
3. Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
4. Bake in preheated 375ºF oven for 20-25 minutes, or until topping is golden brown.

Serves 8.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.