This Southwestern-style tamale pie is certain to become a family favorite.
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 (14-ounce) can 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 cotija or Parmesan cheese
- Brown ground beef and onion in nonstick skillet. Cook 5 to 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.
- Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
- Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
- Bake in preheated 375ºF (190ºC) oven for 20 to 25 minutes, or until topping is golden brown.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.