Tag Archives: mexican

Mexican Cornbread Casserole with Green Chile

27 Tuesday Nov 2012

Posted by in Family Favorites

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Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

Mexican Cornbread Casserole topped with Homemade Green Chile

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.

MEXICAN CORNBREAD CASSEROLE

Ingredients for Mexican Cornbread Casserole

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

Mix together corn meal, corn, eggs and milk. Set aside. Brown and drain ground beef. In a separate bowl, mix cheese with green chiles. Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.

First Layer of Cornbread Mixture

Spread all ground beef and chiles on top. Next sprinkle with cheese.

Ground Beef, Chiles and Cheese layers

Finish with remaining cornmeal mixture.

Top layer of cornbread mixture, ready for the oven

Cover with foil and bake at 350 degrees for 45 minutes.

Baked Mexican Cornbread Casserole

Great topped with hot green chili (canned or home-made).

Reference my Green Chili post:

http://fork-lore.com/2011/12/02/green-chile-warming-the-cockles-of-your-heart/

Mexican Pizza…Friday night Vegetarian delight

13 Friday Apr 2012

Posted by in New Favorite, Skinny, Vegan, Vegetarian

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Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.

I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.

Slice of Mexican Pizza

MEXICAN PIZZA

1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)

1. Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.

Pizza Crust with refried beans and salsa ready for the oven

2. Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.

Pizza ready for the oven for two additional minutes

3. Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire.  Slice and serve.

Mexican Pizza ready to serve

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

30 Friday Mar 2012

Posted by in New Favorite, Skinny, Vegan

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I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

1. Preheat oven to 400 degrees.
2. Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
3. Bake for 30 minutes. Remove and stir and bake another 30 minutes.
4. While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.

Mexican Quinoa Casserole ready for the broiler

5. Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Green Chile Pie…any day, any time

20 Tuesday Mar 2012

Posted by in Family Favorites, New Favorite, New Traditions

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Green Chile Pie hot from the oven

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer.  I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals.  Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering.  My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner.  Only three ingredients.  Can you believe it?  You won’t be disappointed!

GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

Grease a pie plate.  Spread chiles in bottom of pie plate.  Shred cheese and spread over the chiles.  Beat 4 eggs and pour evenly over the cheese.

Green Chile Pie ready for the oven

Bake at 275 degrees for 1 hour.  Cut into wedges or squares and serve with any of the folowing:  salsa, sour cream, fresh cilantro, guacamole.

Turkey ala Mumba … just in time for Super Bowl parties

13 Friday Jan 2012

Posted by in Family Favorites, New Traditions

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Similar to a enchilada casserole

Baked Turkey ala Mumba

My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997.  We had several family members in town and they were crazy for this dish.  My step-daughter Karen, even had the leftovers for breakfast the next day.

It has since become a family favorite, any time of year.  After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole.  Leftover chicken would work equally as well.   I often make the casserole the day before and let the dish rest and enhance the flavors.

This would be a great dish for Super Bowl parties!

TURKEY ALA MUMBA

1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
Sour Cream
Salsa

1. Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.

Corn tortillas placed in bottom of greased 9×13″ pan

2. Layer 12 tortilla halves in 9×12″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.

Turkey ala Mumba ready for the oven

3. Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have left!

Voila! Turkey ala Mumba

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