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Old 08-17-2003, 04:11 PM
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czechlady czechlady is offline
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Join Date: Sep 2002
Location: If not for irrigation it would be desert
Posts: 720
Tex-Mex Potpie

I found this recipe in a recent Country Home mag, it is delicious and will feed 6-8

Tex-Mex Potpie

For the filling:

1 1/2 # of ground beef, 1 large onion (chopped) 2 jalapeno peppers ( I used green and sweet peppers) chopped, garlic powder , 4 tsp chili powder, 2 tsp ground cumin, 2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup chopped tomatoes or a 14 1/2 oz can of diced tomatoes. 1/2 cup ripe olives (diced) , 15 oz can of pinto or red kidney beans ( rinsed & drained) , 1 1/2 cups shredded cheese ( monterey jack or cheddar) 1 1/2 cups sour cream, but I used homemade yogurt.

For the corn bread topping:
1/2 cup flour, 1/2 cup cornmeal, 1-2 Tbsp sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 beaten egg, 1/2 cup milk, 2 tsp cooking oil, 2 cups corn or tortilla chips,

Grease a 3 qt casserole dish ( I use corning ware )
For filling, brown ground beef, add peppers,onion and garlic until meat is brown. Drain fat, Stir in chili powder , cumin , oregano, salt and black pepper. Cook and stir for 5 min. Add tomatoes, olives and beans, heat thru , remove from heat and add cheese and stir. Keep this on a simmer, don't boil.Keep warm.

For topping, stir in flour, cornmeal, sugar and baking powder and salt. stir in remaining ingredients just until moistened.

Spoon half of the meat mixture into casserole dish, sprinkle chips over the top, then cover with remaining meat mixture. Spoon topping over meat mixture. Bake @ 375 oven, for 25-30 minutes. or until a toothpick inserted in corn bread comes out clean. You can drizzle 2 tbsp marg over top once done if you like.


Sorry for being so long winded , but this certainly is a yummy dish.

Joy
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