Microwave-Mexican corn pie
Source of Recipe
Aunt Saunny
1 lb. ground beef
1/2 cup chopped onions
1 clove garlic, minced
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
2 dashed, liquid hot pepper sauce
1 can (10 oz.) whole tomatoes, drained and broken up
1 can (8 oz.) refried beans
1 cup shredded cheddar cheese
1 can (3 oz.) chopped green chilies, drained
Cornbred topping:
1/3 cup cornmeal
1/3 cup flour
1 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
3 tbsp. milk
1 egg, slightly beaten
1 tbsp oil
Combine ground beef, onion and garlic. Arrange in a ring in a plastic
sieve or small colander. Place sieve in bowl. Microwave High, 3
minutes. Stir in break up beef. Continue cooking on High 3 minutes.
Stir after removing from oven. Pour off drippings. Place beef in
bowl, sprinkle chili powder, salt, cumin and hot pepper sauce over
beef. Stirring to combine. Stir in tomatoes, refried beans, cheese,
and chilies. Place beef mixture in a 9 inch round microwave safe
dish, pressing lightly to flatten top. Prepare cornbread topping,
spoon around edge of baking dish. Microwave at High 5-6 minutes or
until topping is done, rotating dish a quarter turn every 2 minutes.
Cornbread topping: Combine cornmeal, flour, baking powder, sugar, and
salt in medium bowl. Combine and stir in milk, oil. Process as
directed in recipe above.
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