Anyway, the gist of the recipe is ground beef, seasonings and a cornbread top. At least that’s the way I’ve always made mine.
You can play with the heat here as much as you like without doing any real damage either way. I find the canned chiles to be fairly mild so I do recommend some fresh jalapeños if you want to kick up the heat.
My recipe seems about par for the course, but I have more “stuff” than most I think.
- 1 lb ground round
- 1 medium onion, diced
- 1/2 sweet pepper (any color), diced
- 2 lg cloves garlic, micro-planed
- 1 4 oz can green chiles, chopped
- 1-2 jalapeños, seeds removed if desired, and finely chopped
- 1 TBSP adobo sauce
- 2 TBSP good quality chili powder
- 2 tsp cumin
- 1 15 oz can of any type beans you like, rinsed
- 1 15 oz can diced tomatoes
- 1 c corn
- 1 recipe for cornbread ( see note)
- Brown meat with onions and the chiles.
- Add the spices and mix in and simmer for about 10 minutes until done.
- Add the beans, tomatoes and corn. Stir and heat through.
- Make the cornbread.
- Place the meat mixture into a baking dish. a 10 x 6 is great.
- Spread with the cornbread mixture.
- Place in a 425° oven for about 25 minutes.
- Serve with sour cream and shredded cheese of your choice.
NOTE: You can substitute masa harina for the cornmeal. Also you can add chiles to the batter and shredded cheese as well. I prefer my cheese as a condiment. I would also suggest that you can make about 2/3 of a cornbread recipe. It makes for a bit thinner top and doesn’t overwhelm the meat so much. But it’s up to you!
- Tamales: The Daring Cooks January Challenge. (goodcooks.wordpress.com)