Our version of Tacos!

     My family LOVES tacos!  We have been making tacos at home for soooooooooooooo many years, and the recipe has evolved over time, however, this version has become the ultimate way we enjoy them!

INGREDIENTS:

*ground beef (we usually use 80-20)  substitute ground turkey or ground turkey, or build up the base with pinto and/or dark red kidney beans if you would like it to be non-meat. For a large amount I use 3 pounds of meat.
*one large onion, chopped
*one small can green chiles chopped (4.5 oz)
*1 tsp. olive oil
*cumin
*garlic - (1 clove, minced or 1 tsp. powdered)
*chili powder
*salt
*pepper
* 1/2 cup salsa of your choice
*tortillas  (your choice, flour, whole wheat or corn)
*1 can of black beans - do not drain or rinse

Toppings:
chopped tomatoes, chopped fresh cilantro, diced mango, chopped lettuce, shredded cheese (we like the mexican style), sour cream, sliced avocados or guacamole and more salsa of your choice.  We also like to add 1 can of black beans to our toppings, just heat in a small pan right before serving time.

In a large heavy skillet add 1 tsp. olive oil, the onions and the green chiles and saute over medium heat until moderately tender, stirring often. 

Add the ground meat and start to break it up and cook.

You can see from the above picture that I have added the spices.  We use spices generously as we all like our food really spicy.  I think in this batch I used almost 3 large teaspoons of the ground cumin, 1 teaspoon of chile powder, several shakes of sea salt and fresh ground pepper and the garlic.  Continue cooking the ground meat until it is all cooked through and broken up into small pieces.  If the meat is overly fatty you can skim off some of the fat before you add the spices.  When the meat is cooked through add the salsa into the mixture and mix thoroughly.

Prepare all the toppings and garnishes into individual bowls or separated serving platters and start your tortillas. 

We like to heat our tortillas in a large skillet sprayed with a vegetable spray on medium heat.  I flip the tortillas over after a few minutes and serve immediately.  I cook the tortillas just until they start to puff up a bit.  They might have just a bit of browning on the edges.  Layer the tortillas with the ground meat and black beans then the cheese and garnish to your liking!   Enjoy!

Tamale Pie

This recipe is absolutely fantastic!  I had forgotten how great it is, and how forgiving it is as a recipe; you can make more or less by adjusting the amount of main ingredients without worrying about the effects, it will still come out great.  You can flavor it hot and spicy or mild.  

This is what you need to have on hand:

Ground round or sirloin (Try 1 to 1 1/2 pounds)
Canned, frozen or fresh kernel corn (lots!)
1 can of ripe black olives (sliced)
12-16 ounces of shredded cheese with a good cheddar base (Mexican or fiesta style is great)
chopped or diced tomatoes (the large can)
Salsa - if desired (your style and heat preference)
1 large onion, chopped
chili powder
garlic powder
yellow corn meal to make the "mush" to line the casserole and cover the top for baking

Pre-heat oven to 350 degrees.  Use a glass, ceramic or pottery style casserole (I used a deep dish glass pie
plate which worked great).  Presentation is a plus!

Make up the corn meal "mush"..Basic recipe:  In a sauce pan, place 1 1/4 cups corn meal, 2 1/2 cups water and 1/2 tsp. salt.  Cook over medium heat on stove top, stirring frequently, until it starts to thicken.  Set aside.

Brown the meat with the onions in a skillet.  Drain off the excess fat.  Mix in the tomatoes (drained), salsa, cheese, corn, olives, and ample chili powder and garlic powder.  I used a cup of salsa, about 2 cups of fresh frozen corn and a good 2 tablespoons of chili powder and a tablespoon of garlic powder.  You want this mixture to be thick because it will gain  juice as it cooks.

Yum!!!!!!!!!!!!!
Next line your casserole with the cornmeal mush, yet save enough to cover the top.  I layered mine about 1/4 inch thick this time and I liked it better than when I layered it 1/2 inch thick a few weeks ago, but this can be to your preference.  After you spread the bottom with the corn meal, spoon in your meat and cheese mixture and cover it evenly.  Spread the remaining mush over the top and poke a hole in the very center for the steam and juices to ooze out.  Bake at 350 degrees for an hour.  Let it cool a few minutes.  Garnish with a combination of salsa, sour cream, cilantro, cheese, avocado slices.....