Mexicale Pie

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 375F oven for 20-25 minutes, or until topping is golden brown.

Servings: 8
Source: Texas Beef Council