Since our oven’s still not working, I’ve been focusing my attention on meals that can be either cooked on the stove pot or in a crock pot. I actually made Tamale Pie from Dawn J. Ranck and Phyllis Pellman Good’s Fix-It And Forget-It Cookbook (page 128) before the oven crapped out, but I figured I’ll be making it again in the near future. Actually, I’d make it again anyway because it was so simple, filling and tasty (I’ve got to think of better words than that when writing about food).
All you need to make this dish is 3/4 cup of cornmeal, 1.5 cups of milk, an egg, a pound of cooked ground beef, some chili mix, a 16 oz can of diced tomatoes, a 16 oz can of corn (or cut off the cob if you have it, like I happened to at the time) and a cup of cheddar cheese. While the beef was cooking, I cut the kernels off the corn cob and combined the cornmeal, milk and the beaten egg. You then combine that mixture with the cooked beef, corn and tomatoes, put it in the crock pot and cook either on high for one hour or low for three. At that point, sprinkle the cheese on top, let cook another five minutes and
you’ve got dinner.
I like this recipe because it was a different enough take on Mexican food without being too much of a pain to put together. I mean, I love taco night, but that can get kind of boring. I also like enchiladas, but those are kind of a pain in the butt to make. This was super easy and, thanks to the shorter cook time than most slow cooker recipes, it doesn’t really involve that much prep or cook time. I also like that you can do some tinkering with this recipe with different kinds of ground beef, cheese and, of course, using fresh ingredients instead of the canned ones suggested in the recipe.