Recipe: Mexican Mole Tomale Bake featuring Choffy

Choffy tastes great in a mug, but did you know it can enhance your cooking as well?

Try this delicious, simple meal that is easy to prep ahead of time and bake when you get home from work. It is great for using the onions and green peppers that are in season as well as leftover corn on the cob!

Makes 6-8 generous servings

Filling

1 1/2 lbs ground beef (can also substitute turkey, chicken, or your favorite meatless crumbles)

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 package (10 oz) frozen whole kernel corn, partially thawed (or cooked fresh corn on the cob, kernels cut carefully off the cob - 3-4 ears is about right)

1 1/4 cups medium-hot salsa

1 heaping Tbsp. Choffy (ground to a powder using a food processor, or as is)

2 tsp. ground cumin

1 tsp. salt

1 tsp. dried oregano

1/4 tsp. dried cinnamon

2 cups (8 oz) shredded Monterey Jack or Cheddar cheese

1/3 cup chopped fresh cilantro

Cornbread topping

1 cup flour

3/4 cup cornmeal

3 Tbsp. sugar

1/2 tsp. salt

2 tsp. baking powder

2/3 cup milk

3 Tbsp. butter, melted

1 egg, beaten

Cilantro, chili pepper, salsa and sour cream for garnish

1. Preheat oven to 400 degrees. Grease an 11"x7" baking dish. Brown beef with onion, bell pepper and garlic in large deep skillet or Dutch oven over medium heat. Pour off drippings. Stir in corn, salsa, Choffy, cumin, 1 tsp. salt, oregano and cinnamon. Bring to a boil. Reduce heat to med-low; simmer, uncovered, 8 minutes, stirring occasionally. Remove from heat; stir in cheese and cilantro. Spread in prepared dish.

2. Combine flour, cornmeal, sugar, baking powder and 1/2 tsp. salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistened. Drop by spoonfuls evenly over filling; spread batter evenly with spatula.

3. Bake 15 min. Reduce oven temp. to 350 degrees. Bake 20 minutes or until topping is light brown and filling is bubbly. Let stand 5 minutes before serving. Serve with cilantro, chili pepper, salsa and sour cream if desired.

Notes:

• This recipe is easy to modify based on your dietary needs. For example, the last time I made this meal it turned out just fine using grass-fed, organic beef + black beans, sprouted flour, flax meal + water (as an egg replacement).
• Feel free to use your favorite cornmeal mix for convenience instead of making the cornbread from scratch.

Recipe adapted from Beef Mole Pie: Favorite Brand Name Mexican Fiesta!