Mexicale Pie Kid-Friendly Meals
Be the first to rate this recipe!
- 1 lb. 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 tsp. fresh cilantro, chopped (optional)
- 1 can (14 oz.) tomatoes, undrained
- 1 Tbsp. chili powder
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cumin
- 1/4 tsp. crushed red pepper
- black pepper, to taste
- 1 package cornbread mix
- 2 Tbsp. Parmesan cheese
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.
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 375°F oven for 20-25 minutes, or until topping is golden brown.
Nutrition Info per serving: (1 serving, 5 oz.) 247 calories; 8 g fat (3 g saturated fat; 1 g monounsaturated fat); 35 mg cholesterol; 663 mg sodium; 30 g carbohydrate; 2.3 g fiber; 15 g protein; 4.6 mg niacin; 0.3 mg vitamin B6; 1 mcg vitamin B12; 3.1 mg iron; 8.6 mcg selenium; 2.9 mg zinc.