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Beef Tamale Pie
1 pound 93% lean ground beef
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
1 15-ounce can cream-style corn
1 10-ounce can Rotel tomatoes with green chiles
1 8-ounce can tomato sauce
6 tablespoons Olde Westport Mesa Flats Enchilada Spcie Blend
2 teaspoons unsweetened cocoa powder (optional)
1 11.5-ounce tube refrigerated cornbread twists
½ cup (2 ounces) shredded sharp cheddar cheese
In a large skillet over medium-high heat, brown ground beef until no pinkness present, drain if necessary. Add onion, bell pepper and garlic, cook until tender. Stir in corn, tomatoes, Olde Westport Mesa Flats Enchilada Spcie Blend and cocoa powder (optional). Bring meat mixture to a gentle boil, lower heat, simmer uncovered 5 minutes or until thickened, stirring occasionally. Spoon mixture into an 11x7 inch square baking dish. Unroll cornbread and lay over top. Bake in a 400-degree oven 15-20 minutes or until cornbread is golden brown. Sprinkle cheese over top, let sit until melted, serve.