Tamale Pie


We love spicy Mexican food and can’t get enough of it. I cook it at least once a week so I’m always looking for new Mexican recipes.

Tamale Pie
Source: A Couple Cooks

1 (18 oz) tube polenta
1 pound lean ground beef
1 small onion, chopped
1/2 bell pepper (any color), chopped
1/2 (14 oz) can black beans, rinsed and drained
3/4 cup frozen corn
1 (15 oz) can diced tomatoes
1/4 cup taco seasoning
dash to taste – cumin, cayenne, dry cilantro, garlic powder
1.5 cups shredded cheese
sour cream for serving

Directions:
Preheat oven to 350 degrees and lightly spray an 8×11-inch baking dish (or similar size).

Spread the polenta into an even layer on the bottom of the baking dish.

Cook the ground beef with onion an bell pepper, then drain. Stir in the taco seasoning, canned tomatoes, any additional seasonings and mix until heated through and well combined then add the corn and black beans. Layer the beef mixture over the polenta. Top with shredded cheese.

Bake about 20 minutes or until heated through. Remove from the oven and let cool about 5 minutes before serving. Top each serving with sour cream.

Enjoy!

Southwest White Chicken Chili

White chili is not something that ever really intrigued me in the past.  It never looks that appetizing in pictures and I always overlooked it.  I now realize I was making a mistake.  I had no idea what I was missing!

This chili, while vastly different from my traditional chili, is very good and very flavorful.  It had just the right amount of spiciness from the peppers, creaminess from the soup, and heartiness from the chicken.  It is a real winner and I’ll definitely make it again.

This picture looks like chicken and dumplings, doesn’t it?  Next time, I’ll cut the chicken into smaller pieces.  🙂

Southwest White Chicken Chili

source:  adapted from Campbellskitchen.com

Ingredients:

1 Tbsp olive oil

3 large chicken breasts, cut into small cubes

4 tsp chili powder

2 tsp ground cumin

pinch of red pepper flakes

1 large onion, chopped

2 jalapenos, seeded and chopped

1 green bell pepper, chopped

1 can reduced fat condensed cream of chicken soup

1 soup can of water

1.5 cups frozen whole kernel corn

1 can white beans {Canellini or Great Northern}, rinsed and drained

1 cup of low sodium chicken broth – optional {use more or less to reach desired consistency}

Directions:

Heat oil in a deep soup pot over med-high heat.  Add the chicken, onions, pepper, and spices.  Cook until chicken is cooked through, stirring often.

Add soup, water, corn, beans, and chicken stock.  Heat to a boil.  Reduce heat to low and simmer at least 5 minutes.  Taste and adjust seasoning and add more broth accordingly.

Can serve with shredded cheese on top, but we didn’t.

Beef Empanadas

I served these empanadas as a meal by themselves, but due to their size I think they would be better suited just as appetizers.  Or, they need to be made larger to be served as an entire meal in my opinion.

I had way more filling that I needed, so I’ll cut that in half {or more} next time or I’ll double the amount of pastry and freeze half of them.  I think I’ll also add a few tablespoons of salsa to the filling next time as well.  To cut down on prep time, I made the filling the night before.

Sweet Corn and Beef Empanadas

{heavily adapted from a Cuisine At Home magazine}

Note – Below is exactly how I made them which yielded way too much filling.  We used the leftover filling in soft tacos for the next few day’s lunches and dinners.

Filling Ingredients:

1 lb lean ground beef

1 small onion, diced

2 cloves of garlic, minced

1 small can roasted diced green chilies

1 can Mexi-corn, drained

4 scallions, sliced

2 tsp chili powder

2 tsp or more ground cumin

1/2 tsp cayenne or to taste {can sub paprika for less heat}

1 cup shredded cheddar cheese

For the empanadas:

1 pkg refrigerated pie dough (2 sheets)

1 egg yolk

1 Tbsp water

paprika

salsa for dipping

Directions:

Brown ground beef with garlic and chopped onion until cooked through.  Drain fat.  Mix meat and onions with chilies, corn, scallions, and seasonings.  Chill thoroughly {or overnight}.

When ready to cook, preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

Unroll 1 sheet of pie dough on a lightly floured work surface and roll with rolling pin to smooth and thin out (about 1/8″).  Cut circles in dough with a 3.5″ or larger biscuit cutter (I’ll definitely make them larger next time).  Place rounds of dough on prepared baking sheets.  Repeat with second sheet of pie dough and re-roll scraps as needed.

Add shredded cheese (and some salsa?) to the meat filling and then place one tablespoon of filling on each small circle of dough.  Fold in half and crimp with fork to seal.  {You may freeze them at this point if desired.}

Blend egg yolk and water and brush it on the top of each empanadas.  Sprinkle with paprika and bake until golden, 15-18 minutes.

Serve with salsa on the side for dipping.

Enchilada Casserole

This is a really versatile dish inspired from a Pillsbury recipe booklet from the grocery check out lane.  You could use cooked chicken, beef, or pork.  I thought about adding beans and  I omitted the green onion and tomato topping.  This was a great and fast meal to whip up.

INGREDIENTS

2 cups cut-up cooked chicken {I used 2 cups of ground beef that I cooked with onions and peppers}
   
1/2 cup salsa
1 can enchilada sauce
1 can whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar

DIRECTIONS

1. Heat oven to 350°F. In medium bowl, mix cooked meat, salsa, enchilada sauce and corn.
2. Place tortilla chips in lightly greased 8-inch square (2-quart) glass baking dish. Top with meat mixture. Sprinkle with onions, tomato and cheese.
3. Bake 30-40 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
 
   

Southwestern Corn Salad

I had this salad at our neighborhood block party a year or two ago and I immediately asked my neighbor for the recipe.  It is fantastic and unlike any corn salad I have had before.  Most corn salads that I have had are more like corn salsa.  This one is creamy and crunchy and spicy…quite a party for the mouth.  And an added bonus is that it is really easy to prepare and can be made in advance.

DSC01255

Southwestern Corn Salad 8-10 servings

Tonight I halved the recipe and made several modifications that I will list at the end of the post. Below is the full, unmodified recipe.

Ingredients

2 cans (15 oz each) whole kernel corn (or fresh sweet corn)

1 cup finely chopped red onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup mayo*

1 cup (or more!) shredded cheddar cheese

3/4 bag of chili cheese Fritos, slightly crushed

Directions

Combine everything except chips in a large bowl.  Refrigerate several hours or overnight.  It may seem like there is too much mayo, but it will be fine once the chips are added.  Stir in the chips right before serving.

Unfortunately, leftovers are not ideal because the chips get soggy so plan on reducing the recipe if serving less that 10 people.

DSC01254

Tonight, I modified this recipe A LOT based on what I had on hand!  It still made 4 large servings.  I used:

one 11 oz. can of Mexi-corn, drained

1/4 cup chopped red onion

1/2 cup mayo

1/4 cup taco seasoning

1/2 of a can of black olives, sliced

2-3 Tablespoons of sliced jalapenos – optional

1 cup shredded cheddar cheese

enough plain/regular Fritos for serving (NOT mixed in), crushed or uncrushed would be fine – we left them whole.

Directions

In a small bowl, combine mayo and taco seasoning and set aside.  In a medium bowl combine Mexi-corn, cheese, olives, jalapenos, and onion.  Add the mayo to the corn and stir to coat everything.  Refrigerate at least 1 hour before serving.  When ready to serve, place desired amount of chips on plate and top with corn salad.

By adding the chips to individual portions, they don’t get soggy and leftover salad is fine the next day.

* If you don’t eat mayo, you could substitute ranch salad dressing.  I’ve never done this, but my neighbor said it is good.