| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Biscuit baking mix |
| 3 |
tb |
Cornmeal |
| 3 |
tb |
Melted butter |
| 2 |
tb |
Hot water |
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Chopped onion |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(4-oz) chopped green chiles; drained |
| 2 |
ts |
Beef bouillon granules |
| 1 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Ground cumin |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
CORNMEAL CRUST
TACO FILLING
Preheat oven to 350 degrees. In a large skillet, brown meat with onions.
Meanwhile, prepare crust by combining biscuit mix, cornmeal, butter and
water in a medium bowl. Mix well; press on bottom and up sides of a 9-inch
pie plate. Set aside.
Drain off drippings from beef and onion. Stir in tomato sauce, drained
chiles, bouillon granules, chili powder and cumin. Cook and stir until the
bouillon dissolves. Remove from heat and whisk in the beaten egg.
Spoon into crust and bake 25 minutes. Let stand 5 minutes. Garnish, if
desired, with cheese triangles, chopped tomato, shredded iceberg lettuce,
sliced olives. Serves 6.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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