Entries categorized as ‘mexican’
Ingredients
12 ounces ground round burger
1 onion ; chopped
1 1/4 cups salsa
1/2 cup black olive ; sliced
1 cup frozen corn ; whole kernel, thawed
1/2 teaspoon cumin
4 cups cornbread ; crumbled
1 1/2 cups cheddar cheese ; grated
1/2 cup Light sour cream
Instructions
Heat oven to 425 degrees.
Heat a 10-inch oven proof skillet over medium heat. Add the ground meat and onions. Cook about 5 minutes and then drain off the fat. Stir in the salsa, olives, corn kernels and cumin. Mix until thoroughly blended, then set aside in a separate bowl.
Wipe out the skillet to remove excess oil. Place the cornbread crumbs in the skillet and press to form a crust covering the bottom of the skillet and moving about an inch up the sides. Sprinkle on about one cup of the grated cheese. Fill the pie with the meat mixture, then sprinkle on the remaining 1/2 cup of cheese.
Bake about 10 minutes or until the cheese is melted. Cut into wedges, top with dollops of sour cream and lift out with a spatula!
Categories: meat · mexican
Delicious and easy!
Ingredients
2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish
Instructions
Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.
In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.
Serve up with a generous dollop of sour cream.Enjoy!
Categories: meat · mexican · pork
Ingredients
12 ounces ground round burger
1 onion ; chopped
1 1/4 cups salsa
1/2 cup black olive ; sliced
1 cup frozen corn ; whole kernel, thawed
1/2 teaspoon cumin
4 cups cornbread ; crumbled
1 1/2 cups cheddar cheese ; grated
1/2 cup Light sour cream
Instructions
Heat oven to 425 degrees.
Heat a 10-inch oven proof skillet over medium heat. Add the ground meat and onions. Cook about 5 minutes and then drain off the fat. Stir in the salsa, olives, corn kernels and cumin. Mix until thoroughly blended, then set aside in a separate bowl.
Wipe out the skillet to remove excess oil. Place the cornbread crumbs in the skillet and press to form a crust covering the bottom of the skillet and moving about an inch up the sides. Sprinkle on about one cup of the grated cheese. Fill the pie with the meat mixture, then sprinkle on the remaining 1/2 cup of cheese.
Bake about 10 minutes or until the cheese is melted. Cut into wedges, top with dollops of sour cream and lift out with a spatula!
Categories: meat · mexican
Delicious and easy!
Ingredients
2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish
Instructions
Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.
In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.
Serve up with a generous dollop of sour cream.Enjoy!
Categories: meat · mexican · pork
A delicious alternative to traditional cornbread.
Ingredients
1 batch Rachel’s Cornbread (see recipe)
1 cup Cheddar grated
1 cup Corn crushed
4 Jalapeno peppers seeded and minced
1 cup Corn cut from cob
Instructions
Preheat oven to 350. Gather ingredients for Rachel’s cornbread batter. To Rachel’s batter, add jalapenos, corn, and cheddar cheese.
Pour into a greased black cast iron skillet and bake 25 minutes or so or until lightly browned.
Categories: bread · mexican
A delicious alternative to traditional cornbread.
Ingredients
1 batch Rachel’s Cornbread (see recipe)
1 cup Cheddar grated
1 cup Corn crushed
4 Jalapeno peppers seeded and minced
1 cup Corn cut from cob
Instructions
Preheat oven to 350. Gather ingredients for Rachel’s cornbread batter. To Rachel’s batter, add jalapenos, corn, and cheddar cheese.
Pour into a greased black cast iron skillet and bake 25 minutes or so or until lightly browned.
Categories: bread · mexican
