Our new neighbors moved in Saturday and even though there is a barrier of trees between our houses it was a change for us because we are used to things being very quiet and peaceful. I am praying that they are quiet folks as well since their property line runs right up to our driveway. What I have heard that they are really nice people who will be working in the local school system and have kids that are in college-both really good signs. Fingers crossed.
It seems like a lifetime since I have made some sort of Mexican food, the reason being that I have been trying to make healthier meals. I feel that there is still A LOT of room for improvement. Breakfast and lunch yesterday were both healthy but weakness got the better of me and I made a Poblano Tamale Casserole sprinkled with queso fresco. The only really bad choices were the cheeses because I did use fresh veggies and did drain and rinse the meat. It could have been a lot worse. Today is a new day to start fresh and do my best to make better choices. Luckily there are a lot of great blogs out there geared toward healthy living.
- ½ cup cornmeal
- ⅔ cup flour
- 1 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3-4 tablespoons olive oil
- ½ cup milk
- 1 egg
- 1 cup roasted poblano peppers, peeled and chopped
- 1 cup fresh corn, kernels removed and cob scraped to remove juice (or 1 can creamed corn)
Preheat oven to 400 degrees F. Using a whisk mix together cornmeal, flour, sugar, baking powder, and salt. Add olive oil until soft and crumbly. Whisk in egg and milk. Gently fold in poblano peppers and corn. Pour into greased large cast iron skillet (or 9×13 inch pan). Bake 20-25 minutes or until toothpick comes out clean.
FOR THE BEEF
- 1 lb. ground beef
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ¼ cup green enchilada sauce (I used Hatch brand)
- ½ cup purple onion, finely chopped
- 2 cups of shredded cheese (I used Colby jack)
While the cornbread is in the oven brown the ground beef and onion in large skillet. Drain any grease from beef, rinse with warm water, add spices and green enchilada sauce. Cook over low heat about 10 minutes.
When cornbread is done reduce oven to 350 degrees F and use a fork to poke holes in the bread. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Uncover and bake another about 5-10 minutes. Remove from oven and allow to cool for 10-15 minutes before serving.