 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
The funniest thing is I joined Recipe Zaar a little over a year ago, and it was 11/15/08 that I made Enchilada Sauce and Taco Sauce from this site. A year later I pull both the homemade enchilada and the taco sauce out of the freezer to make this recipe. Is that kismet or what? Feel free to vary this with a cornmeal crust on the bottom like an actual pie shell or both on bottom and top. You could also use corn chips on the bottom or crushed on top. If you want to spice it up, add some green chilies or jalapenos. I added a tablespoon of cayenne pepper. Substitute shredded pork, lamb, chicken, or turkey in place of the beef. Very simple but delicious. I skipped the butter on top and thought it was yummy without. Recipe courtesy of The Complete Idiot's Guide to Comfort Food. Ingredients:
2 tablespoons vegetable oil |
1 yellow onion (medium, diced) |
1 lb ground beef |
1 tablespoon ground cumin |
1 tablespoon red chili powder |
1 tablespoon dried oregano |
15 ounces corn |
2 1/4 ounces black olives, sliced |
14 1/2 ounces tomatoes, diced |
10 ounces enchilada sauce or 10 ounces taco sauce |
3 cups water, boiling |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup cornmeal |
1 cup cold water |
salt |
pepper |
2 cups cheddar cheese, grated |
4 tablespoons butter |
sour cream, if desired |
Directions:
1. Preheat oven to 350.
2. Saute onions in oil over high heat until translucent.
3. Add ground beef, cumin, chili powder, and oregano and cook until browned.
4. Remove from heat, and pour off excess fat. Transfer to 9x13 casserole dish.
5. Stir in corn, olives, tomatoes, and enchilada sauce, and set aside while you make the crust.
6. Bring 3 cups of water to a boil and and salt and pepper.
7. In a small bowl combine the cornemeal and cold water, stirring to combine.
8. When the water is at a full rolling boil, add the cornmeal paste.
9. Stir continuously until thickened, 5 to 10 minutes.
10. Remove from heat and season with salt and pepper and stir in cheese.
11. Immediately spread evenly over casserole.
12. Dot with butter and bake until golden and bubbly, about 30 minutes.
13. Serve with a dollop of sour cream on top.
|
|