Step 1

Heat 1 Tbsp. oil in a large heavy pot over medium-high. Add beef and cook, breaking into small clumps with a wooden spoon, until it just starts to brown, 6–8 minutes. Season with salt and continue to cook, stirring, until most of the liquid has evaporated, about 4 minutes. Transfer beef to a medium bowl; set aside.

Step 2

Heat 1 Tbsp. oil in same pot and add onions, chiles, and garlic; season with salt. Cook, stirring occasionally and scraping any browned bits stuck to bottom of pot, until vegetables have softened, 6–8 minutes. Add tomato paste, ras-el-hanout, and cumin; cook, stirring, until heated through, about 1 minute.

Step 3

Return reserved beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid has reduced, 2–4 minutes. Add chicken stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid has thickened, 45–60 minutes.

Step 4

Meanwhile, preheat oven to 375°. Whisk cornmeal, flour, sugar, baking powder, and 1 tsp. salt in a large bowl. Whisk eggs, milk, cheese, and remaining ⅓ cup oil in a medium bowl. Stir egg mixture into dry ingredients until just combined.

Step 5

Skim fat from surface of chili if needed, then transfer to a 13x9" baking dish. Dollop batter over chili and spread in an even layer with the back of wooden spoon (it’s okay if it doesn’t cover the entire surface). Bake casserole until top is golden brown and filling is bubbling around edges, 30–40 minutes. Let stand 10 minutes.

Step 6

Meanwhile, combine yogurt with mint; season with salt.

Step 7

Serve tamale pie with mint yogurt, cilantro, scallions, pickled onions, and avocado.