Sunday, February 24, 2008
Cheap, Filling & Tasty Mexican-Style Hotdish
Shared in Cooking
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We got out of the house for church, late, this morning. Normally I have something in the crock or in the oven cooking while we're away so when we return home, lunch can be immediately served. That simply didn't happen, today. I thought I would share the "hit" that I did come up with. The family loved it and it disappeared fast.  Mexican-Style Hotdish
Ingredients: 1 recipe of your favorite cornbread 1 can black beans 1 can corn 12 oz tomato sauce 2 tsp cumin 1 tsp oregano 1/2 tbsp salt 1 lb ground beef 2 cups uncooked rice 4 cups water 1 tbsp margarine/butter 1 small onion, chopped 1 cup cheese, shredded 1-2 fresh tomatoes, chopped Directions: Add 1/2 cup water and onions to your beef and cook until browned. Meanwhile, mix together your cornbread. Grease 9x13 pan, and spread cornbread batter evenly on the bottom of pan. Sprinkle cornbread with drained beans and drained corn. Bake at 350 F. until almost set. While cornbread is cooking, heat rice, water, margarine, seasonings and tomato sauce to boiling with drained hamburger. (Cooking the hamburger with the rice will further tenderize and flavor it.) When rice mixture comes to a boil, lower heat and cover until liquid is absorbed. Spread finished rice over prepared cornbread "crust" and then sprinkle with cheese. Sprinkle chopped tomatoes over the cheese and then bake at 400 F. for seven minutes, or until cheese is bubbly. Serve with salsa or taco sauce and sour cream on the side. We liked it, too, with a splash of hot sauce. |
Thoughts
Sunday, February 24, 2008 - Untitled Comment
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Shared by Monday, February 25, 2008 - Untitled Comment
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