Make this dish vegetarian by substituting the hamburger for soy “beef” strips
Serves 6 to 8
- 1 tablespoon vegetable oil
- 1 cup onions, chopped
- 2 jalapeno chiles, stemmed and minced
- 2 garlic cloves, minced
- 2 pounds soy “beef” strips or hamburger
- 2 cups corn kernels, fresh or frozen
- 32 ounces canned pinto beans, drained and rinsed
- 32 ounces canned tomatoes, including juice
- 1 teaspoon cilantro, minced
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- Salt and freshly ground black pepper to taste
- 4 cups vegetable stock
- 1 cup yellow cornmeal
- 1 cup grated Monterey Jack or cheddar cheese, or 1/2 cup of each
Preparation: Heat vegetable oil in large skillet over medium heat. Saute onions and jalapenos about 3 minutes.
Add garlic, and saute 30 seconds, or until golden. Add hamburger or “beef” strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.
Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.
Preheat oven to 350 degrees F.
Spoon cornmeal mixture into 12×8-inch baking dish, and bake 20 minutes. Remove from oven, layer hamburger or “beef” mixture on cornmeal and sprinkle cheese on top. Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.
Amount Per Serving
Cals: 400 From Fat: na
Total Fat: 7g
Total Carb: 60g
Dietary Fiber: 15g