Tamale Pie

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1 lb ground beef (aibiki)

3 garlic cloves, minced

1/2 onion, chopped

1 can green chilies chopped

1/2 red bell pepper, chopped

1 can tomatoes (15 oz)

1/2 cup canned corn

2 teas chili powder

1 teas cumin

salt, pepper

Saute garlic and onion, peppers

. Push to the side, saute meat, add salt, pepper and spices. Stir in tomatoes, corn. Let cool. Add :

1 cup shredded cheese.

Transfer to a deep oven-safe dish.

Thirty minutes before serving, top with a cornmeal muffin mix, mixing in 1/2 cup cheese. I make my own as follows:

1/2 cup cornmeal

2/3 cup flour

1/2 teas salt

2 scant Tbsp sugar

2 teas baking powder

1/4 cup melted butter (55g)

1 egg

1/2cup chicken stock (or water)

1/2 cup cheese

Spread over meat mixture. Bake at 200 ℃ (400°F) for 30 minutes. Serve hot. (Put salsa out for those who want more spice!)

Green Chili Casserole

This is great for a potluck, but even better bubbly hot out of the oven!

2 4-oz cans whole green chilies

3/4〜 1 lb ground beef

1 1/2 cups shredded cheese

3lrg eggs

1 cup milk

1/4 cup all-purpose flour

salt, pepper

Spread 1 can green chilies in an oven-safe dish. Saute ground beef in 1 Tbsp oil, seasoning with salt and pepper. Spread over the chilies. Sprinkle with cheese, spread the other can of chilies on top. Beat the flour into one egg to blend. Add remaining eggs and milk. Add 1/2 teas salt and a dash of pepper. Pour over casserole. Bake in preheated 350°F (180°C) oven for 40-45 minutes. Serve while hot, in squares, with salsa, if desired.

Yummy!

Spicy Mexican Rice

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An easy dish to prepare, it goes great with enchiladas or burritos! This is very popular with my Japanese guests, too!

1 1/2 cups rice, wash and drain

1 chicken breast, cut in 8 pieces

3-4 chorizo cut in thirds

grated carrot (1/2)

1 1/2 cups chicken stock

red bell pepper

Season chicken with salt and pepper, Saute in 1-2 Tbsp oil. Add chorizo, saute. Remove from skillet, saute rice, add grated carrot, extra seasoning if desired.(chipotle flakes, chili powder?) Stir in stock. (I use water＋ chicken bouillon) Arrange chicken, chorizo and red, green or yellow bell pepper on top. Cover with a lid that fits tightly. Bring to a good simmer, then turn down to lowest heat, cook 15 minutes. Let set covered for 10 minutes!

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Bon appetit!