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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
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
2 tablespoons (30 ml) canned diced green chili peppers
Preheat oven to 375ºF (190ºC). In a large skillet over
Chicken and Vegetable Cobbler
3 tablespoons (45 ml) butter | 3 cups (750 ml) cooked cubed chicken | |
1⁄3 cup (80 ml) onion, chopped | ||
1⁄3 cup (80 ml) celery, finely chopped | drained | |
1⁄3 | cup (80 ml) flour | |
3 cups (750 ml) chicken broth | drained | |
1⁄2 | teaspoon (2.5 ml) salt | 3⁄4 cup (175 ml) buttermilk |
1⁄2 | teaspoon (2.5 ml) dried basil | 3 eggs |
1⁄4 | teaspoon (1.25 ml) pepper | 11⁄4 cup (310 ml) |
Preheat oven to 400ºF (200ºC). In a large skillet over
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