If you are a follower of this blog (and you wouldn’t be reading this if you weren’t!), you know I’m a chocoholic! I believe almost EVERYTHING tastes better with chocolate!
So when I stumbled across a recipe for one of my fav casseroles – Tamale Pie – with mole, I could believe my good luck. You can cheat by using commercial mole instead of using the cocoa and spices, but try it the original way and I think you’ll like it better as the flavor gets into the meat rather than just coating it.
Serve this with a nice salad and you have an easy dinner that’s sure to please. To make the dinner complete, flan – an egg custard with caramel sauce – is a perfect finale!
Beef Mole Tamale Pie
- 1-1/2 lbs. ground chuck
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1-1/4 c medium-hot salsa (or mild or medium if you don’t want the heat)
- 10 oz. frozen sweet corn, thawed
- 1 Tbsp. unsweetened cocoa powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano leaves, crushed in your hand
- 1-1/2 tsp salt, divided
- 1/4 tsp. ground cinnamon
- 2 c shredded jack or cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1 c all purpose flour
- 1/4 c yellow cornmeal
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 2/3 c milk (low fat OK; don’t use non-fat)
- 3 Tbsp. butter, melted
- 1 egg, beaten
Preheat oven to 400. Spray 11 x 7″ baking dish or casserole with non-stick cooking spray and set aside. Brown ground chuck with onion bell pepper and garlic in large, deep skillet or Dutch oven over medium heat until meat looses its pink color. Pour off drippings and discard. Sir in salsa, corn, cocoa, cumin, oregano, 1 Tsp,. salt 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 tsp. salt in large bowl. Add milk, butter and egg, stirring just until dry ingredients are moistened. Drop by spoonfuls evenly over meat mixture. Spread cornmeal batter even with spatula.
Bake 15 minutes. Reduce oven temperature to 350 and bake addition 20 minutes or until cornbread topping is light brown and filling is bubbling around the edges.