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Monday, November 8, 2010

Mexicali Pie


A great regular casserole.  Can't be made ahead of time as the filling has to be hot when you pour on the cornbread topping.  And it doesn't freeze.  But you can make the filling and then heat it up again when you are ready to assemble the casserole to cut down on the prep time.  It is a great winter dish, warm, spicy and hearty.

Mexicali Pie
8-10 servings

In a large pan brown: 1 1/2 lbs ground beef
Add 1 medium onion, chopped and 1 green bell pepper, chopped

Add: 2 cloves garlic, minced
1 cans (14 1/2 oz) Mexican diced tomatoes
1 cup frozen corn
1 (15.5 oz) can black beans, rinsed
1 packet taco spice mix OR 2 tsp chili powder, 1 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1 tsp ground coriander, 1/2 tsp salt and 1 Tbsp flour

Pour mixture into a 9x13 pan.
Top with a mixture of:
1 c cornmeal
1/2 c flour
1 1/2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 c milk
1/4 c oil
1 c shredded Monterey Jack cheese

Cook at 400 degrees for 22 minutes.  Serve with sour cream and shredded cheddar cheese.

1 comments:

The Stevens said...

I made this today for my little family of four and we ate.the.whole.pan! It was delicious! Thank you for posting these recipes!