Well Cinco de Mayo is coming up this weekend so I thought I would cook up a little Mexican for dinner tonight...give you time to get your ingredients together. I made this as a Meatless Monday dinner...and the original recipe (from Laurel's Kitchen) was totally vegetarian. I added some Smart Ground (that vegetarian soy protein that looks just like ground beef)--they have it in a Mexican flavor now..so I tried that. BUT you could use regular ground beef or shredded chicken or pork if you prefered. Any which way you make it will turn out yummy. Put a little sour cream, salsa and guacamole on top and you have the colors of the Mexican flag! Ole!
Filling:
1/2 onion, chopped
2 T. corn oil
1 t. chili powder
2 c. cooked pinto beans ( 1 large can or 2 15 oz. cans, drained)
2 heaping T. tomato paste
1/2 green, red or yellow pepper, diced
1 c. Smart ground, or ground beef, or shredded chicken
In a saucepan heat the oil and add in the onion and pepper. Cook about 5 minutes. Add in the Smart ground or meat, the tomato paste, and the chili powder. Mix well. Add in the pinto beans. Mash them into the filling in the pan.
Crust:
1 1/2 c. cornmeal
1 c. cold water
Mix these well. Then bring 2 additional cups of water to a boil in a saucepan. When the water boils, stir in the cornmeal mixture. Stir, stir, stir. Turn heat down to medium and cook until the consistency
of mashed potatoes. This does not take long...maybe about 5 minutes. Take off heat.
Grease an 8 inch square casserole dish. Spread 2/3 of the cornmeal mixture onto the bottom of the dish. Cover this with all of the filling. Cover the filling with the remaining 1/3 of the cornmeal mixture. Now sprinkle this with:
2 c. grated cheese
Bake at 350 for 30 minutes. To serve, top with salsa, sour cream and mashed avocado. Muy Bueno!
Filling:
1/2 onion, chopped
2 T. corn oil
1 t. chili powder
2 c. cooked pinto beans ( 1 large can or 2 15 oz. cans, drained)
2 heaping T. tomato paste
1/2 green, red or yellow pepper, diced
1 c. Smart ground, or ground beef, or shredded chicken
In a saucepan heat the oil and add in the onion and pepper. Cook about 5 minutes. Add in the Smart ground or meat, the tomato paste, and the chili powder. Mix well. Add in the pinto beans. Mash them into the filling in the pan.
Crust:
1 1/2 c. cornmeal
1 c. cold water
Mix these well. Then bring 2 additional cups of water to a boil in a saucepan. When the water boils, stir in the cornmeal mixture. Stir, stir, stir. Turn heat down to medium and cook until the consistency
of mashed potatoes. This does not take long...maybe about 5 minutes. Take off heat.
Grease an 8 inch square casserole dish. Spread 2/3 of the cornmeal mixture onto the bottom of the dish. Cover this with all of the filling. Cover the filling with the remaining 1/3 of the cornmeal mixture. Now sprinkle this with:
2 c. grated cheese
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