Thursday, August 7, 2008

Fiesta Bake

This recipe originated with the Ortega chile company, and my friend's Mom made it often when they were growing up as they loved cornbread! It is very easy to put together with canned pantry ingredients and frozen corn. It also turns out great with any kind of leftover meat, such as chicken or turkey, chopped. These days she usually uses ground turkey, “Bearitos” brand taco seasoning mix from the health food store, frozen corn kernels, and low-fat cheddar. You could leave out the cheese, if you want. Also, you could add chopped green pepper to the meat/onion mixture in place of the Ortegas. Some tamale pie recipes use green Spanish olives, which would be great here, too. 

  • 1 lb. ground beef
  • 1 cup (1 small) onion
  • 3/4 cup salsa
  • 1 package Taco seasoning mix
  • 1/4 cup water
  • 1 cup whole kernel corn
  • 2-1/4 oz. can sliced ripe olives, drained
  • 1 package (8.5 oz.) corn muffin mix
  • 1 cup (4 oz.) shredded cheddar cheese
  • 4 0z. can Ortega diced green chiles
In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain.  Stir in salsa, taco seasoning mix and water; bring to a boil.  Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened.  Stir in corn and olives.  Spoon into ungreased 8-inch square baking dish.  Prepare batter for corn muffin mix according to package directions.   Stir in cheese and chiles until smooth; spread over meat mixture.   Bake, uncovered, in pre-heated 350 degree oven for 30-35 minutes or until crust is golden brown.  Pass additional salsa at the table as a topping, if desired.  Makes 6 servings.


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