Mole-Style Pork & Tamale Pie
Loaded with pork, zucchini, peppers, and onions, this one-skillet tamale pie has a delicious cornmeal topping. Serve it in wedges directly from the skillet family-style or prepare it in individual ramekins for a more personalized presentation.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Variation: Individual Mole-Style Pork & Tamale Pies: Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. Coat six 8- to 10-ounce ramekins with cooking spray. Prepare the pork and flour mixtures as directed. Divide the pork mixture among the ramekins; top with the flour mixture. Place the ramekins on the prepared baking sheet. Bake for about 25 minutes or until the topping is set and the filling bubbles at the edges.
2 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat