![]() ![]() ![]() The fritos were not a pleasant addition either. I followed the recipe as given, but should have read the reviews first and made the changes other people suggested. It is requested all the time for work pot lucks. I loved this dish!it was quick and eat for when you want something "different" but dont have a lot of time.i only used one can of mexicorn, and no red wine or olives.I also did not use the fritos( i think that would have ruined it)I will DEFINITELY make it again and again. ![]() Also, used 1 pound chicken chorizo and 1 pound ground turkey to drop the fat but bump the flavor way up. As for the Fritos, I put them in the bottom of the casserole, similar to a recipe my grandmother has made for years. Will keep making this for many yers to come. They don't use wine in cooking in Mexico. Use only one can of the corn with the meat as others have stated. Be sure to use the whole box of cornbread mix and add a diced jalapeno. You do need to put the fritos on the bottom of a 9 X 13 baking dish. If you spend the time, might as well have a great meal. It's not bad, it's just that it's not great. Hubbie loved, the kids & I weren't so hot on it. I'm going to try it with chicken next time. We were very hungry and ate 1/2 of the pan. Poured it on the meat mixture and didn't know what I would end up with but was very happy with the results. I then mixed up (1) 8.5oz box of Jiffy, with one egg, a little cheese and enough milk to make it runny as the recipe said it should be. I cut back on the corn and just added 1/2 cup frozen to the meat and just (1) 8oz can of tomato paste and (1) can of Rotelle tomatoes with chili peppers. Just made this tonight and my husband went crazy for it! I love it when he does that! I really liked it too and am glad that I took other reviewers suggestions including: putting Fritos on the bottom of the 9x13 dish, adding lots of garlic (4 cloves - could have used more), fresh cilantro and other spices to the meat mixture (chili powder, cumin, cayenne pepper and a little adobo). Doesn't taste like a tamale however so next time I want to try using shredded pork and find a tamale sauce to replace the Tom sauce. Very easy to make, and nice balance between spicy and sweet cornbread. I used ground pork and Rotel diced toms w/grn chiles instead and it was awesome!! My boyfriend wants this to be a regular in the meal plan. I also used about 1/4 cup of Masa in the sauce itself, which adds a bit more corn flavor to the dish. I upped the amount of chili powder and put in about double the amount of garlic. People expecting tamales should look elsewhere. It is tasty, but does not taste like tamales. My mother used to make this for us growing up as kids in the 1980's. ![]() YUM! This is a great way to make a vegetarian dish that all can enjoy. Garnish with sliced black olives and sour cream. I baked it at 400 degrees for 35 minutes. For the topping I mixed one package of Jiffy cornbread mix with one egg, the other half of the Mexicorn, a handful of cheddar cheese and enough milk to make it runny. I crushed tortilla chips in the bottom of a pyrex dish and spooned the chili mixture on top. I made a vegetarian version by using Hormel vegetarian chili and mixed it with cheddar cheese, sliced green onions, sliced black olives, half a can of Mexicorn, cumin and chili powder. Having a rough week, I knew I wanted this childhood dish, but not quite so.nasty.as the latter-day versions.Ĭorn chips on the bottom of the casserole, a variety of ground pork/pork sausage instead of chuck, and plenty of Siracha(tm) and sour cream as condiments made our 12-year-old + 40-somethings happy campers! This is a serious comfort food for any child of the 50s-70s. This was really good comfort food and everyone LOVED it! I didn't used fritos, but they would have been tasty if I had. I made the corn bread batter from scratch and sprinkled shredded cheese on top after I took it out of the oven. I made the meat mixture in a large cast iron pan and spread the corn bread batter on top. I also added a can of black beans and seasoned with chili powder and cumin. I used frozen corn and chopped up pickled jalapenos instead of a green pepper. I used 1 1/2 lbs ground chuck and 1/2 lb of Mexican chorizo. I used this as a base for an idea I had in my head. ![]()
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