We’ve had several days of April showers which have kept our Texas spring temperatures on the cooler side. I start craving Tex Mex food on such evenings, but definitely don’t want to make the effort to go out. Iron Skillet Tamale Pie comes to the rescue! Besides the ground meat and a few sauteed vegetables, it includes mostly canned and pre-mixed ingredients like cornbread mix and flavored canned tomatoes, so it’s quick and easy to make.
1. Brown 1 lb of ground meat with a medium diced onion and four minced cloves of garlic.
2. Add 2 tsps of salt, 1 tsp black pepper, 2 tsps mild chili powder, and 2 tsps cumin.
3. Stir in one 15 oz drained canned corn or 2 cups fresh or frozen corn.
4. For a Mexican kick, add a 10 oz can of Rotel tomatoes drained, a 15 oz can of enchilada sauce, a 4 oz can of diced green chiles, and 4 oz of shredded colby jack cheese.
5. Pour into a slightly greased iron skillet or casserole dish.
6. Mix together 3 cups of cornbread mix, 1 egg, 8 oz sour cream, 1/2 cup water, and 1 cup shredded colby jack cheese.
7. Back at 350 for 20-3- minutes till top is golden brown. Serve with a side of green salad with green goddess dressing, or a home-made avacado dressing.
What is your early spring craving?
I dream a recipe:
Spicy and hot, but not too hot,
Cheesy and tart, but not too much funk,
“Meat and Potatoes” heft,
Maybe sweet with corn,
Tangy tomatoes,
Satisfying, filling, semi-exotic.
That’s what I crave!