Tuesday, September 07, 2010

Mary-Beth's turn to cook

It's Tamale Pie tonight!  I got the recipe at my favorite recipe site, MamaWhatsForDinner.com and adapted it for tonight because I forgot to put everything in the crock pot this afternoon.  Oh, and I forgot to boil the kidney beans this morning.  Ahem.

Brown 2 pounds ground beef with 1 small chopped onion.  Drain and return to pan.

Add one 15-ounce can of red enchilada sauce and stir.  This was when I was supposed to add the kidney beans.  Ahem.  If you wanted to, you could add a drained can of corn or the equivalent of frozen corn.  If you use frozen corn, let the whole lot sit on the stove for a few minutes so the corn can thaw.  Otherwise it's alright to leave the heat off at this point.

Now mix together in a bowl the following:

One box of Jiffy Corn Muffin Mix (or the equivalent of your homemade mix)...

One egg, lightly beaten...

Two tablespoons butter, melted...

1/3 cup milk...

One 4-ounce can of diced, fire-roasted green chiles and 1 cup shredded cheddar-jack cheese.

Mix it all up.

Pour meat mixture into the bottom of a 4-quart casserole dish.  Spoon corn bread mixture over top and spread evenly.

Bake at 350 degrees until the corn bread is done and the sides are bubbly, about 20-30 minutes.  I forgot to set the timer so I have no clue how long it really took.

While dinner's in the oven, have the child clear the rest of the school day mess from the dining room table...

... and set the table.  That's sour cream and chopped green onions on the table there.

Instruct her about what *not* to do with the milk glasses when company's over.  Ahem.

Now have the child take a bowl of chips to the table, and call everyone to dinner.  It. was. Awesome.

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