Tamale Pie

If you like Mexican food, this is the dish for you. I usually double the recipe and freeze the second pan.

1 lb. ground beef

1 onion, chopped fine

1/2 envelope taco seasoning

1 (14-1/2 oz) can diced tomatoes in juice

1 (15 oz) can beans, black or kidney

1 c. fresh or frozen corn

1/2 c. cheese, cheddar or Monterey jack

4 c. water

3/4 tsp. salt

1-1/2 c. coarse cornmeal

Brown hamburger, onion, and taco seasoning. Drain.

Return beef mixture to skillet. Add tomatoes with their juice along with the beans and corn. Simmer until most of the liquid has evaporated, about 3 minutes. Remove the pan from the heat.

For the crust, bring the water to a boil in a heavy-bottomed, large saucepan over high heat. Add the salt and then slowly pour in the cornmeal while whisking vigorously to prevent lumps from forming. Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, about 3 minutes. Remove the pan from the heat.

Spread 2/3 of the cornmeal mixture (about 2-1/2 cups) over the bottom and up the sides of a baking dish. Place lid on top of the pan with the remaining cornmeal mixture to prevent it from drying out.

Spoon the beef mixture evenly into the dish and sprinkle with the cheese.

Spread the remaining cornmeal mixture evenly on top of the cheese, spreading it out to the edges of the pie plate to seal in the filling. Bake until the crust has set and the pie is heated through, 25–30 minutes. Remove from the oven and let cool for 10 minutes before serving. * Adapted from American Classics *

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Taco Lasagna

This tasty Mexican twist to lasagna uses tortillas instead of pasta and cheddar instead of mozarella.

1-1/2 lbs. ground beef

1/2 c. green pepper, chopped

1/2 c. onion, chopped

2/3 c. water

1 envelope taco seasoning

1 15-oz. can black beans, rinsed and drained

1 14-1/2 oz. can Mexican diced tomatoes, undrained

6 flour tortillas

1 16-oz. can refried beans

3 c. shredded cheese, Mexican blend

Start browning the beef (I'm using moose hamburger).

Chop up the green pepper and onion, and cook them along with the browning beef.

After draining the meat, return skillet to stove and add the taco seasoning and water. Bring to a boil. Reduce heat and stir in the tomatoes and beans. (I didn't have black beans on hand, so I used kidney beans instead.)

Mix everything together, then simmer uncovered for 10 minutes.

Grease a 13x9x2 baking dish and place the first layer: tortillas.

Spread 1/3 of the refried beans over tortillas.

Spoon 1/3 of the meat mixture over refried beans.

It's starting to look good!

Next layer: cheese.

Don't be stingy with that cheese!

Repeat layers twice more. I finish it off with 6 slices of cheddar, arranged on top (think squares of mozarella on the top of lasagna). Cover the dish with aluminum foil and stick it in a 350 oven for 25 minutes.

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Sour Cream Enchiladas

The first time I ever ate this meal was at Marv and Emagene Hartshorn's house in Haines, Alaska. My mom took home the recipe and it became a family favorite. Decades later, I've adapted the recipe for my own family. My husband and kids love this dish, and it's always been a winner with company. I usually double the recipe, and freeze a pan for later.

1-1/2 lb. ground beef*

1/2 c. onion, chopped

1/2 envelope taco seasoning

8 whole wheat flour tortillas

1/2 c. mild taco sauce

1 c. shredded cheese, Mexican blend

4 Tbsp. butter

6 Tbs. flour

2 tsp. OR 2 cubes instant chicken bouillon granules

2 c. water

1 c. sour cream

1 sm. can green chiles, chopped

*I've also used shredded chicken, which is quite tasty

Cook beef, onion, and taco seasoning. Drain.

Divide meat between tortillas. Top each with 1 Tbsp. taco sauce and 1 Tbsp. cheese.

Roll up. Place seam side down in baking dish.

(This is the perfect recipe to use whole wheat or multigrain tortillas, because the sauce is so yummy, your family will never even notice the switcheroo.) Speaking of sauce . . .

Melt butter, blend in flour, stir in bouillon granules, and water.

Cook uncovered until mixture thickens and bubbles. Slowly and gently stir in sour cream and chiles.

We're almost done . . .

Pour sauce over tortillas.

Sprinkle with remaining cheese.

Cover the enchiladas with tin foil and bake at 350° until hot (about 25 minutes).

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