Add some Southwestern flair with this spicy dinner of beans, corn, ground beef and tomatoes.
Yield: 6 servings
Difficulty Rating: Intermediate
Nutritional Highlights: Corn is loaded with phytonutrients for maintaining eye health and reducing risk of age-related macular degeneration. Cooking releases even more of these antioxidant properties.
Go fresh! Substitute 1 cup cooked pinto beans, 1 cup cooked corn or 2 cups chopped fresh tomatoes for the canned versions.
Instructions
Make cornmeal mush by combining cornmeal, salt and cold water. Whisk the boiling water into the mush and cook 25 minutes over a double boiler, whisking occasionally.
Saute together the jalapeno peppers, onion, bell pepper and garlic in the vegetable oil until soft.
Add the tomatoes, chili powder, cumin and oregano.
In a cast iron skillet, spread half of the mush. Layer the pinto beans, corn, and ground beef.
Cover with tomato filling mixture. Spread remaining mush on top. Bake at 350 degrees for approximately 30 minutes.
I lived in Arizona for a few years and had something pretty close to this on a couple of occasions. They spiced it up with a little Tabasco and extra chili powder. Very good indeed.
One of summer's tastiest gifts is a basket of juicy ripe tomatoes fresh from the vine. With a day's work and a little know-how, you can enjoy your bounty of summer tomatoes year-round. Read More
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I lived in Arizona for a few years and had something pretty close to this on a couple of occasions. They spiced it up with a little Tabasco and extra chili powder. Very good indeed.
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