Chocolate Tamale Pie
|Ground round||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Seeded chopped tomato||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned kidney beans||16 Ounce, drained (1Can)|
|No salt added tomato paste||1⁄2 Cup (8 tbs)|
|Chili seasoning mix||2 1⁄2 Tablespoon|
|Chili powder||1 Teaspoon|
|Unsweetened chocolate||1⁄2 Ounce, grated|
|Corn bread wedges||4|
Combine ground round and onion in a large non stick skillet; cook over medium-high heat until beef is browned, stirring until it crumbles.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return beef mixture to skillet.
Add tomato and next 6 ingredients; bring mixture to a boil.
Reduce heat, and simmer, uncovered, 10 minutes, stirring frequently.
Place 1 Cornbread Wedge on each individual serving plate.
Spoon beef mixture evenly over wedges.
Garnish with cilantro sprigs, if desired.