Wednesday, February 13, 2008
Grad school is a lot of work. And I've been working hard, but mostly, I've just been eating. :) After browsing around on other blogger's sites, I've had non-stop donut cravings and succumb to many a donut in the last few days - I'll spare us both the true number. And of course the busier I am, the more desire I have to cook.
Last weekend Georgia and her man made a delicious sounding Mexican pizza, to which I wasn't privy, but heard all about (and you will too if she gets around to it) :P and since then I've been craving something Mexican-y. In the spirit of wanting something hearty and filling I decided to make a Tamale Pie. Despite this kinda annoying misnomer (I love tamales and this is not a good substitution), this tasty cassarole is filled with yum. Quick and inexpensive, this is great especially for a large group - or all by yourself, with no one to watch how much you eat.
1 lb. ground beef
1 medium to large onion
3 cloves garlic
1 med. to large zucchini or yellow squash
1 tsp cumin
1 tsp corriander
1/2 tsp chili powder
1 tsp paprika
1 tsp cinnamon
salt and pepper
1 can (16 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 box Jiffy or other brand cornbread, or homemade
1. Prepare cornbread as directed and let sit in its bowl.
2. Add some olive oil to a high-sided saute pan and add ground beef.
3. Cook on med heat until meat is half way done, breaking down the beef. Drain if necessary. Then add 1 chopped onion and cook for another 5 minutes.
4. When the onions start to turn translucent, add the chopped garlic. Cook for another minute.
5. Then add all the spices, stiring to coat evenly.
6. Cut zucchini into half moons and add to pot. Cook another couple minutes.
7. Add in can of tomatoes and 1/2 can to full can of beans, depending on preference. Cook till the mixture is heated through and most of the water from the tomatoes is cooked down. Taste and season more if needed.
8. Spread the mixture into 8x12 cassarole dish. Cover the meat mixture with the cornbread mixture. Baked as directed by box or until the top starts to brown.
9. Let cool 5 minutes before cutting. Enjoy. :)
Posted by Randi at 6:57 PM