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South Of The Border Tamale Casserole
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 pound (450 g) lean ground beef
1 teaspoon (5 ml) vegetable oil
15-ounce (425 g) can corn, drained
8-ounce (225 ml) can tomato sauce
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) cumin
1⁄4 teaspoon (1.25 ml) salt
2 tablespoons (30 ml) flour
1 egg
1⁄2 cup (125 ml) milk
8-ounce (225 g) package corn muffin mix
2 tablespoons (30 ml) canned diced green chili peppers
Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook onion, green pepper and ground beef in oil until done. Add corn, tomato sauce, chili powder, cumin and salt. Stir to mix then reduce heat to low. Place egg, milk, muffin mix and green chili peppers in mixing bowl. Using whisk attach- ment, mix at setting 2 until combined. Stop mixer and scrape sides and bottom of bowl. Continue to mix on setting 4 until well blended. Remove ground beef mixture from heat and pour into a greased 21⁄2 quart (21⁄2 L) casserole dish. Pour muffin mixture evenly over top. Bake 25 to 30 minutes until top is slightly browned around edges. Makes 6 servings.
Chicken and Vegetable Cobbler
3 tablespoons (45 ml) butter
1⁄3 cup (80 ml) onion, chopped
1⁄3 cup (80 ml) celery, finely chopped
1⁄3 cup (80 ml) flour
3 cups (750 ml) chicken broth
1⁄2 teaspoon (2.5 ml) salt
1⁄2 teaspoon (2.5 ml) dried basil
1⁄4 teaspoon (1.25 ml) pepper
3 cups (750 ml) cooked cubed chicken
15-ounce (425 g) can green peas, drained
15-ounce (425 g) can sliced carrots, drained
3⁄4 cup (175 ml) buttermilk
3 eggs
11⁄4 cup (310 ml) self-rising flour
Preheat oven to 400ºF (200ºC). In a large skillet over medium-high heat, sauté onion and celery in butter until soft, about 5 minutes. Sprinkle flour over onion and celery in the skillet. Stir and cook about 1 minute. Add chicken broth to the skillet and stir to mix. Add sugar, salt, basil, and pepper. Cook and stir occa- sionally until thickened, about 5 to 8 minutes. Remove from heat. In a greased 9x13-inch (33x23x5 cm) casserole dish layer chicken, peas, and carrots. Pour thickened sauce over all. Using the whisk attachment, mix buttermilk and eggs on setting 8 for about 1 minute. Add self-rising flour and mix on setting 6. Turn off mixer and scrape the sides and bottom of the bowl. Continue to mix on set- ting 6 about 30 seconds. Pour mixture evenly over the top of the layered chick- en and vegetables. Bake 35 minutes or until top is lightly browned and casse- role is bubbling. Makes 6 to 8 servings.
