Topsy-Turvy Nacho Pie [RECIPE]

Topsy-Turvy Nacho Pie

Quick, delicious, and easy to prepare, our Topsy-Turvy Nacho Pie might just be your latest addiction.
(Photos by Jathan Fink, Jadeworks Entertainment)

Our life stays so busy, we’re always looking for recipes that allow us to get dinner on the table in a hurry. This one definitely qualifies, and it as yummy as it is easy to prepare. Best of all, your family will ask for more! Just one note of caution: remember that all jalapenos are not created equal. Some are definitely hotter than others! So sample a slice before chowing down on them with abandon. They may be much spicier than they appear! Read more of this post

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]

Shepherd's Pie

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie (Photo by Jonathan Lovekin)

In his autobiography, Rolling Stones guitarist Keith Richards tells of cooking two things at home: bangers and mash (sausage and mashed potatoes), and shepherd’s pie. Here, I have co-opted his idea of doubling up on the onions by adding a bonus layer of chopped, raw onions between the cooked onion–meat mixture and the potatoes. Save on dishes by sautéing the meat mixture in the same oven-safe, deep skillet you will bake the pie in. Alternatively, sauté the meat in a skillet and assemble the pie in a separate casserole dish. Read more of this post

Angus Enchiladas with Green Chilies [RECIPE]

Angus Enchiladas with Green Chilies

Satisfy your Mexican cravings with our Angus Enchiladas with Green Chilies.
(Photo by Jathan Fink, Jadeworks Entertainment)

When you grow up in Texas, it isn’t unusual to get a hankering for Mexican food from time to time. My mom used to make enchiladas fairly often when I was a kid, but this is our spin on the classic dish. This recipe marries beefy goodness with gooey cheese, spicy red sauce, and chopped green chilies. It makes up a big batch great for a family dinner or get together and pairs perfectly with refried beans and rice.  Read more of this post

Tamale Pie

Tamale Pie

We deconstruct flavors found in traditional tamales to create a meal that stretches ground beef, vegetables and spices, then tops them with a cheesy cornbread crust.

One way to stay within your grocery budget is to find ways to stretch inexpensive meats, like a whole chicken or a pound of ground beef, to feed a family. As is often the case, we turn to Mexican inspired recipes to fill the bill, because they have a way of stretching every ingredient for maximum flavor. This is certainly true with our Tamale Pie, which deconstructs the flavors found in traditional tamales and turns them into a one skillet meal where we sauté ground chuck, veggies, and spices to create a filling that is topped by a cheesy cornbread crust. Serve this dish directly from the pan for easy cleanup. Garnish with our Corn, Tomato & Black Bean Salsa, sour cream, and our Chunky Guacamole with Serrano Peppers to complement this yummy dish.

PREP: 15 minutes
COOK: 61 minutes + 20 minutes resting time

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, chopped (2 cups)
  • 1 red bell pepper, chopped
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • 1 (15.5-ounce) can diced tomatoes
  • 1 cup yellow cornmeal
  • 1/2 cup Chihuahua cheese, grated
  • 1 jalapeno, minced
  • 1 cup yellow corn kernels

DIRECTIONS

  1. Preheat oven to 375°F with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
  2. Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
  3. Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes and simmer mixture until thickened slightly, 5 minutes.
  4. Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
  5. Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.

TIPS: Chihuahua cheese is a great melting cheese and is used in many authentic Mexican restaurants. However, if it is unavailable, Monterey Jack cheese may be used instead.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Toasted Flautas

Toasted Flautas

Toasted tortillas, Mexican cheese, black beans and ground beef make for a quick and tasty lunchtime snack.

When unexpected guests show up, we hate to send them away hungry. But with a few common ingredients, we can soon place a platter of tasty snacks on the table that satisfies everyone’s hunger. For the perfect meal, serve our toasted flautas with chunky guacamole, sour cream and fresh salsa.

PREP: 5 minutes
COOK: 25 minutes

INGREDIENTS

  • 1 pound ground beef
  • 1/4 cup taco seasoning
  • 1 cup water
  • 1 package corn tortillas, 12
  • 6 ounces Monterey jack cheese, grated
  • 2 tomatoes, chopped
  • 1 15-ounce can black beans, rinsed and drained
  • ½ teaspoon salt
  • ½ lime, juiced
  • 1 tablespoon safflower oil

DIRECTIONS

  1. In a large skillet, brown beef until crumbled. Add taco seasoning and water, bring to boil. Reduce heat, simmer for 15 minutes, drain. Remove from heat.
  2. Preheat oven to 425°F. Lay out tortillas on two baking sheets. Spread cheese on each one. Place in oven to melt, 1 – 2 minutes.
  3. Meanwhile, toss the beef, tomatoes, black beans, salt and lime juice together. Distribute mixture over cheese-melted tortillas and roll up. Place side by side on baking sheet. Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.

YIELDS: 12 flautas

© 2011 Jadeworks Entertainment. All rights reserved.