Tamale Pie With Fresh Tomato and Corn

 

Ingredients

½ pound fresh chorizo, or other sausage 

½ pound ground beef, or other ground meat

1 tablespoon tomato paste

2½ teaspoons cumin

1 large onion, grated on a box grater, divided

1–2 medium jalapeños, thinly sliced, seeded if desired, divided

1¾ teaspoons kosher salt, divided

2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes

2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided

8 ounces cheddar cheese, grated (about 2 cups)

2 large eggs

6 tablespoons unsalted butter, melted

⅓ cup sour cream, plus more for serving

1¼ cups cornmeal

1 teaspoon baking powder

1. Step 1

   Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef (or substitutes) dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1¼ tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1½ cups corn, and 1½  cups cheese.

   Step 2

   Whisk eggs, butter, ⅓ cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining ½ tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in ¼ cup cheese and remaining ½ cup corn.

   Step 3

   Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and ¼ cup cheese.

   Step 4

   Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.

Mango Salsa Chicken Tortilla Soup

1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

5-6 chicken breasts chopped up (or just use rotisserie chicken meat from Costco!)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up.  Simmer for a few minutes before serving.

Serve with any variety of these:  

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans

Mexican Casserole

Ingredients:

4 tsp. olive oil

6 Tbsp. sour cream

4 oz. shredded cheddar cheese

2 cups fresh sliced mushrooms

1 - 16 oz. jar salsa

2 cups cooked white rice

8 oz. boneless chicken halves, cooked and diced

Directions:

In a skillet, heat oil over medium heat. Saute mushrooms.

Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.

Bake at 350 F for 25-35 minutes

Recipe from allrecipes.com