---------- Recipe via Meal-Master (tm) v7.07
Title: TAMALE PIE
Categories: beef, one-dish, Mexican, potluck
Servings: 8
6 ea Tortillas (corn or flour)
1 lb Ground Chuck
1 cn diced green chilies
1 cn diced tomatoes
1 c frozen corn
1.5 c frozen broccoli
1 pk Lawry's Burrito seasoning
1 cn Ranch Style beans
1/2 ts cumin to taste
1 ts Chili Powder
1 ts sage
1 ea Onion, diced
2 pk Jiffy corn bread mix
2 ea eggs
1 c milk
1 lb New York sharp cheddar cheese
Preheat oven to 300°. Coat a large glass baking dish with cooking spray.
Layer tortillas in the dish to cover the bottom and
sides as completely as possible.
Brown the Ground Chuck. Drain fat and run under hot water to get rid of the
rest of the fat on the meat. In a large pot, blend
chuck, chilies, tomatoes, corn, broccoli, burrito seasoning, Ranch Style
beans, cumin, chili powder, sage and onion with 2 cups
of water. Simmer.
Mix the packages of Corn Bread mix with the eggs and milk until there are no
lumps. Add 1 cup of water and mix till well blended
and thin.
Pour the simmering mixture into the pan carefully making sure coverage is
even. Cover with sharp cheddar cheese in an even
layer, and then pour the cornbread mixture over the top of the cheese.
Cook until cornbread is golden brown and a toothpick comes out clean.
Refrigerates well.
Options and substitutions: Canned Mushrooms may be added. Ground sirloin or
ground longhorn may be used to bring the fat down.
Fat free cheese may be used. Milk can be whole or skim. Crushed tortilla or
corn chips may be used instead of tortillas for the
bottom layer.
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