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MEXICAN PIE
BREEF-PILZ FAMILY, MANSFIELD, MA
“This is a great dish to make at home or bring to someone’s house. You can make it spicy or mild, depending on your taste.” Nancy Breef-Pilz
PREPARATION
1. Preheat oven to 350°F. Have an ungreased baking dish ready, pref- erably a 10- by 13-inch lasagna pan.
2. Heat a thin ilm of oil in a skillet over medium-high heat. Add the beef and sausage and cook, break- ing up the meat with a wooden spoon. Sir in the onion and garlic and cook, sirring oten, unil the meat is brown. Drain of excess oil, if necessary. Sir in the tomatoes, corn and chili powder and bring to a simmer. Pour into the baking dish.
3. In a bowl, mix the cornmeal, milk and eggs unil well combined. Pour over the meat. Sprinkle the cheese on top.
4. Bake unil the top is golden brown and has the consistency of cheesy corn bread, about 1 hour.
INGREDIENTS
Serves 4 to 6
Vegetable oil 1 1/2 pounds ground beef 8 ounces bulk pork sausage 1 medium onion, chopped 2 garlic cloves, minced 1 (28-ounce) can diced tomatoes 2 cups frozen whole kernel corn,
thawed 2 to 4 teaspoons chili powder 1 1/2 cups cornmeal 1 1/2 cups milk 2 large eggs, well beaten 2 cups shredded cheddar cheese
(about 8 ounces)
Taste of Home – Page 83