Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Chicken Taco Bowls

Chicken Taco Bowls

I had pin two different recipes... Here and Here... One was called a chili and the other a taco bowl and they both used the crockpot... But my chicken was already cooked... I took their ideas and made my own that I made without the crockpot.

Ingredients - 

2 cups shredded Chicken (I also had some broth with my chicken)

3 cups of Salsa

1 can black beans, drained

1/2 bag of frozen corn or 1 can of corn (I have made this twice and once used the frozen corn and once used the canned corn.)

1 Spoonful of Minced Garlic (I have a jar of minced garlic in the fridge and used a nice spoonful)

1 Tbsp Chili powder

1/2 Tbsp cumin

1/2 tsp dried oregano

1/8 tsp red pepper flakes (you could also use cayenne pepper)

Salt to taste

Pepper to taste

Cooked rice (you could use white, brown, or Mexican)

Shredded Cheese of choice

Add all ingredients to pot...

Love all the colors from everything!

Stir and cook til warm. I let mine simmer on medium-low heat for about 20-25 minutes to let me flavors mix together.

Serve over rice and add toppings of choice (cheese, sour cream, green onions, cilantro, etc.)

Corn Chowder - From Southern Plate Cookbook

Corn Chowder

A recipe from the Southern Plate Cookbook

The Players

2 tablespoons margarine

1 medium onion, chopped

1 medium green bell pepper, chopped

One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)

2 large red potatoes, cubed

1 jalapeño pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon paprika

1/4 - 1/2 teaspoon crushed red pepper flakes

3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)

4 green onions, chopped (I didn't use the green onions)

3 cups milk

1/2 cup all-purpose flour

melt the margarine over medium heat

 

Add onions and bell pepper and sauté until tender.

Trip: Freeze leftover chicken broth in ice cubes for easy access in later recipes!

Add the broth

Add the potatoes

 Bring to a boil, then reduce heat, cover, and simmer for 15 minute

 

Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes.

Add the corn, green onions, and 2 1/2 cups of the milk. 

Bring to a boil.

Combine the flour and remaining 1/2 cup of milk

Mix Well!

Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Ready to eat!

Corn Chowder - Instructions

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly