Tuesday, May 5, 2015

Viva Mexico Feista!

I have always loved Mexican food; it is an all time favorite.  I made this recipe a few months back.  It was just splendid. I have always liked the idea of corn with my Mexican food. Perfecto!

Tamale Pie
adapted from:

1/2 cup cornmeal
2/3 cup flour (I pulsed some oats)
3 T sugar
1 T baking powder
1/4 t salt
3-4T oil
1/3 cup milk
1 egg
1 small can diced green chilies
1 cup corn
1 cup cheese, shredded

Meat mixture
1 lb ground beef (to make vegetarian friendly-use 1 can beans, rinsed and drained)
1 t cumin
1 t chili powder
1/4 t salt
1/4 t pepper

1 1/4 cup enchilada sauce (small can would work; I just halved this recipe)
2 cups cheese, shredded

Preheat oven to 400.  In a bowl whisk together flour, cornmeal, baking powder and salt. Drizzle in oil to make the dry ingredients crumbly. In another bowl combine milk and eggs. Slowly incorporate these wet ingredients into the dry. Carefully fold in the chilies, corn and chilies. Pour into a well-greased/seasoned pan (I wish I had a bigger cast iron pan). Bake 25 minutes.  As the cornmeal mixture is baking, brown the ground beef with the cumin, chili, salt and pepper. Drain off fat. After the cornbread is done baking, reduce oven temperature to 350. Next poke the cornbread with a fork. Pour enchilada sauce over all. Top with meat mixture and cheese. Cover with foil and bake for 20minutes. Take off the foil and bake another 10 minutes until cheese is browned and bubbly. Serve with your favorite Mexican toppings (guacamole, sour cream, etc).

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