” This super potluck dish -Mathieu-Jacobs and
-or weekday family dinner Sheri Morrish.
-(it can be made Its delicious and
Ahead or frozen) is our -nutritious served with
-adaptation of a recipe in -green salad.”
-the nifty new TWO-WAY TAMALIE PIE
cn Fire ‘N’ Ice Cookbook ~~~~~~~~~~~~~~~~~~~
-(Centax) by Linda
Make this with meat or use beans for a veggie version. Reduce the
heat by adding less chili powder. For low-fat version, put less
cheese on top. 1 tb Vegetable Oil 1 lg Onion; chopped 2 ea Garlic
Cloves; minced 1 lb Ground Beef (500 g) OR 2 cn Red Kidney Beans
(19 oz/540 ml); drained; rinsed 2 tb Chili Powder 1/2 ts Each: Ground
Cumin, Dried Oregano, Salt 1 cn Plum Tomatoes (28 oz/796 ml); chopped
1 cn Corn (12oz/341 ml); drained CORNMEAL TOPPING: 1 c Flour;
all=purpose 3/4 c Cornmeal 1/4 c Sugar 1 tb Baking Powder 1 c Milk 1
ea Egg 2 tb Butter; melted 6 oz Cheddar Cheese (175 g) (about 1 1/2
cups); shredded Heat oil in large skillet over medium-high heat. Add
onion and garlic; cook stirring occasionally, about 3 minutes until
soft. Add beef, cooking 5 minutes or until no longer pink. Or if
using beans, crush one can of beans in bowl, using potato masher,
leaving others whole. Add beans to onion mixture, stirring to
combine. Stir in chili powder, cumin, oregano and salt; cook 1
minute. Add tomatoes and corn; bring to boi, reduce heat to
medium-low and simmer 10 minutes. Pour into shallow 3-quart
casserole. In small bowl, stir together flour, cornmeal, sugar and
baking powder. In another bowl, combine milk, egg and butter. Pour
into flour mixture, stirring just until moistened. Spoon topping
evenly overfilling. Sprinkle with cheese. Bake in preheated 350F oven
45 minutes or until top is firm when lightly touched. Makes 6
servings. Article
Yields
6 servings