Hot Tamale Pie Recipe

Quoted by Chef John: "Ask someone from Mexico or Central America about homemade tamales, and you will see love in his or her eyes. Ask them about the all-American tamale pie, and you'll see contempt. Real tamales take hours of careful preparation, using secret formulas perfected over generations. They are more ritual than recipe.

This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!"

This quick and easy Hot Tamale Pie is another great fall recipe from... none other than the above... Chef John. I've already prepared this in my mind's eye because of its simplicity and ease of preparation.

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed

Follow the above video for directions.

Always Enjoy!

How To Make Nachos Supreme

This very simple recipe for Nachos Supreme is quick to put together, inexpensive, and yummy. The only thing that I would add to make these nachos TRULY supreme is ground beef cooked with Lawry's Taco Seasoning... then you'll have an entree instead of an appetizer. I hope that you'll enjoy.

Always Enjoy!

Chicken and Pinto Bean Quesadilla

This Chicken and Pinto Bean Quesadilla is another delicious recipe from Chef Keith Snow. It is fast, easy, and tasty. Serve with guacamole and Spanish rice to make it a true Mexican dish for your family and guests to enjoy.



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Green Chili and Crispy Corn Tortilla Strips

Green Chili? Well...I can't say that I've ever had the pleasure of sampling this dish but it looks pretty darn interesting. Let me know if you try it and how you'd compare it to good 'ole traditional chili!

Always Enjoy!

Fast Meal Recipe For A Mexican Fiesta

This recipe is simple and easy but very, very tasty. It’ll be great for one of those evenings when you want your meal to be prepared and on your table in under an hour and still be tastier than the local fast food drive-thru.

It seems that everybody loves tacos, from young children of 9 to adults of 99. And there are probably just as many variations of ingredients, preparation techniques, and best ways to eat them, and so on and so forth.

This is my own personal favorite version that I make using Lawry’s Taco Spices and Seasoning Mix. I like it because it adds the right flavor combination to ground chuck to tickle my taste buds. You may have your own favorite mix that you’ll substitute. Hey…I won’t be offended. It’s all about whatever will make your taco tickle your buds.


Your Smiling Chef Taco Delight (serves 6)

Your Ingredients:

3 pounds ground chuck
1 large envelope (family pack size) plus 1 regular sized envelope of Lawry’s Taco Spices and Seasoning Mix (or substitute your own favorite mix)
2 cups water, about
3 tomatoes, washed and chopped
1 large onion, washed and chopped
3 bunches scallions (long green onions), washed and ends trimmed
1 package shredded lettuce for tacos (it’s in with the ready-to-eat salad greens section)
1 pint sour cream
1 bottle hot sauce
whole jalapeno peppers, washed (don't be a baby)
shredded Chihuahua or Pepperjack cheese (or both)
1 jar Jardinière (hot or mild)
2 packages fresh corn or flour tortilla shells (I like to use 2 shells per taco)
1 package hard shells (like the ones from Old Paso)

HEAT a skillet over medium-high heat.

ADD ground chuck and stir frequently (I like to stir with a fork to break up clumps of meat while browning), making sure meat is thoroughly cooked through.

WHEN ground chuck is nice and brown, drain it in a colander to get rid of the fat.

RETURN meat to the pan and add both envelopes of taco seasoning mix along with about a cup and a half of the water. Stir well. You should have about 1/2-inch of liquid above the meat mixture. If you don’t, just add more water.

WHEN mixture reaches a boil, lower heat and cover with a lid and simmer for about 30 minutes, stirring occasionally. When the liquid in the pan has reduced, turn off heat and let the mixture rest while you’re preparing your other ingredients.

ARRANGE your tomatoes, onions, scallions, shredded lettuce, jalapeno peppers and cheeses on an attractive serving platter. Place the jardinière and sour cream in separate, small serving bowls and the hot sauce on the side.

HEAT a separate dry skillet on medium-high and place tortillas in just long enough to warm through, about 1 minute per side. Or, you can warm them in your microwave for a minute or so. Keep warm in a covered bowl unless you have a fancy tortilla warmer.

TRANSFER ground beef to a covered casserole dish.

PLACE prepared meal on your dining table and don’t forget the hard taco shells.

SIT down and enjoy…it’s every man (or woman) for his (or her) self!

Note: If you’re in the mood (and have the time) for more fiesta stuff, use a fiesta-themed paper tablecloth with matching plates, cups and napkins. You could also serve rice and refried beans on the side along with freshly prepared guacamole. Add a pitcher of margaritas for the grown-ups and some limeade for the kids. Everyone could wear sombreros! Well, maybe not. But you’ll have one heck of a grand ole party!

Always Enjoy!

Fast Food Recipe For Guacamole

Guacamole is an appetizer or snack that’s great when served with tortillas, or as an accompaniment to any Mexican dish. I would eat this everyday if given half a chance! I hope that you will really enjoy my version of the traditional delicious recipe.

YOUR SMILING CHEF GUACAMOLE (makes about 2-1/2 cups)

6 ripe avocados
1 fresh lime, juiced
1 medium red onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped (seeded and pulp removed)
1 small tomatillo, chopped (seeded and pulp removed)
4 tbsp fresh cilantro, finely chopped
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper, to taste
lettuce leaves
cherry tomatoes, halved
cilantro leaves

WASH fruit, vegetables and herbs before preparation.

PEEL and halve avocados and scoop out flesh into a bowl.

MASH avocados with a fork, leaving it a bit chunky.

ADD remaining ingredients and gently blend.

COVER with plastic wrap and chill about an hour before serving.

PLACE lettuce leaves on a decorative serving dish with your guacamole mixture toward the side. Use kitchen shears to snip bits of cilantro over top of guacamole. Arrange cilantro leaves, cherry tomato halves and tortilla chips on the other side of the serving dish.

Note: Please leave a comment below and let me know if you enjoyed my non-traditional guacamole dip.

Always Enjoy!

Easy Fast Dinner Recipes Don't Have To Be Boring And Plain

Let’s go south of the border and put a little spice in your menu tonight! Even your kids will enjoy this tasty and attractive dish that you'll have on the table in less than an hour.

SPICY STEAK ENCHILADAS (serves 4)

Your Ingredients:

1 pound sirloin steak (rinsed and sliced into thin 2-inch ribbons)
4 green onions (washed and sliced into rounds)
4 cloves fresh garlic (minced)
½ cup chopped tomatillo, washed
2 cups chopped plum tomatoes, washed and divided
1 cup fresh whole kernel corn (thawed frozen corn is okay)
1-1/2 cups cooked yellow rice
1-1/2 cups Monterey Jack cheese (shredded), divided
1 cup salsa or picante sauce (hot or mild)
12 corn tortillas
1 10 oz can enchilada sauce (hot or mild)
shredded lettuce (or get a package of taco lettuce)
sour cream
jalapeno peppers, washed and sliced

PREHEAT oven to 375°F.

SPRAY a 13 x 9-inch baking dish with cooking spray and set aside.

SAUTE' steak in a skillet over medium heat until no longer pink. Drain.

ADD green onions and garlic. Stir about 2 minutes.

ADD yellow cooked rice, tomatillo, 1 cup tomatoes, corn, ½ cup cheese and salsa or picante sauce to steak mixture and mix well.

SPOON the mixture down the center of tortillas and roll up with seam side down into the prepared dish. Spoon enchilada sauce evenly over enchiladas.

COVER with foil. Bake 20 minutes or until hot. Sprinkle with remaining cup of cheese and bake until cheese melts; about 5 minutes.

GARNISH with lettuce, sour cream, remaining cup of tomatoes and jalapeno slices.

Note: I hope that you enjoyed this recipe. It's one of my favorites. If you have any suggestions for other tasty garnishes, just let me know by placing your comment below.

Always Enjoy!