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Entree: Tex-Mex Potpie




Source of Recipe


posted by billk54 at rc


List of Ingredients




For filling:
1 ½ lb. lean ground beef
1 large onion, chopped (1 cup)
2 jalapeño peppers, seeded and finely chopped
3 cloves garlic, minced
4 tsp. chili powder
2 tsp. ground cumin
2 tsp. fresh oregano or ½ tsp. dried oregano, crushed
½ tsp. salt
¼ tsp. fresh ground black pepper
1 cup chopped plum tomatoes, or one 14 ½-oz. can diced tomatoes, drained
½ cup pitted ripe olives, chopped
1 15-oz. can pinto or red kidney beans, rinsed and drained
1 ½ cups shredded Monterey Jack or cheddar cheese (6 oz.)
1 ½ cups dairy sour cream

For corn bread topping:
½ cup all-purpose flour
½ cup cornmeal
½ Tbsp. sugar
1 ½ tsp. baking powder
¼ tsp. salt
1 beaten egg
½ cup milk
2 Tbsp. cooking oil or shortening, melted
2 cups corn or tortilla chips
2 Tbsp. butter (optional)
Fresh cilantro leaves (optional)


Recipe




Grease a 3-quart casserole or eight 10-ounce ramekins or custard cups.

For filling, in a large saucepan cook ground beef, onion, jalapeño peppers, and garlic, half at a time, until meat is brown. Drain fat. Return all of meat mixture to pan. Stir in chili powder, cumin, oregano, salt, and black pepper. Cook and stir 5 minutes. Add tomatoes, olives, and beans. Heat through. Remove from heat and stir in cheese and sour cream until well combined. Heat through, but do not boil. Cover and keep warm. For topping, in a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside. In another bowl combine egg, milk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just until moistened.

Spoon half of the meat mixture into the prepared dish. Sprinkle corn chips over the top, then cover with the remaining meat mixture. Spoon topping over meat mixture. Bake in a 375° oven 25 to 30 minutes or until a toothpick inserted in corn bread comes out clean. While still hot, thinly slice the 2 tablespoons butter and place atop corn bread until melted, if desired. Garnish with cilantro, if desired.

Makes 8 servings.