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