Mexicali Pie - FamilyEducation

Mexicali Pie

January 16,2012

“Where is all the snow?!”  “Doesn’t God know it is WINTER?!”

My boys love the winter.  The snow angels, the snow days, the snow fort building, snow ball fights and the sledding...especially the sledding.  So with our very mild, not-even-an-inch-yet-of-measurable-snow-winter, they’ve been incredulous each time the mercury creeps up on the thermometer.  I try to appease their frustration, but to be completely honest (and I know I may regret writing this if/when we get a long, large and uninterrupted blast of snow!), I want some snow too!

Not only is snow beautiful to me, but I do like the idea of “hunkering down” during a big snow.  It is during snow storms that I love to play outside with the boys and then come inside for a big mug of hot chocolate.  A fire in the fireplace and a pot of soup on the stove when the snow is falling makes me feel all cozy inside.

Alas, as I write this, we have had no snow yet to even cover the grass.  But when the snow comes, and my older friends and neighbors note that the Winter of 1978 (aka, the blizzard winter) was quite warm until February so it *will* snow, I’ll be ready with some great recipes to warm up the kitchen and my family’s bellies.

I don’t like the word “casserole” because to me, it conjures up images of creamed soup, heavy, fat-laden dishes and calorie explosions.  So I use the term “bake” instead, but the idea is similar:  baked meals that warm you right up!

Since this month I am focusing on time-saver suppers, this recipe can be easily made ahead of time, stored in the fridge all day, and then just popped in the oven when you return home for supper.  A comfort food meal without the extra calories and easy to get on the table at dinnertime?  That’s almost as happy as a snowy day of sledding!

Mexicali Pie

1 pound lean ground (92% lean) beef
1 onion, chopped
1 red pepper, chopped
4 cloves of garlic, minced
1 15oz can corn, drained
1 15oz can tomatoes with chilies, undrained
1 tablespoon corn starch
2 tablespoon chili powder
1 tablespoon cumin
1 tablespoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground oregano
2 teaspoon paprika
2 packages of corn bread muffin mix (such as Jiffy)
2 eggs
2/3 cup skim milk

Brown the meat, onion, red pepper and garlic until the meat is fully cooked. Drain any extra fat. Add the corn and tomatoes, mix well.

Add the corn starch, and spices (chili powder through paprika) and mix well, remove from heat.

Preheat the oven to 400 degrees if you plan to make this immediately.

In a separate bowl, mix the corn bread mixes, eggs and milk until just blended. In a 2 quart baking dish or 9x13 pan, Pour in the meat mixture. Top with the corn bread.

If not baking immediately, cover with foil and place in the refrigerator.

When ready to bake, preheat oven to 400 degrees.  

Remove foil.  Bake for 20-25 minutes or until the top is slightly browned.

Serves 6-8

Life is sweet,