s TEX-MEX SKILLET PIE ***
s 
|
s TEX-MEX SKILLET PIE ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 1-24-17 good, different, nice presentation, the adobo heats it up fast! *** 25min COOK TIME 15min PREP TIME 4 SERVINGS Ingredients 1 package (8.5 oz.) corn muffin mix 1/3 cup milk 1 egg 1 tablespoon minced seeded jalapeno 1 tablespoon plus 1 1/2 tsp. canola oil 3/4 pound sweet potatoes, peeled and cut into 1/3-inch cubes 1 medium red onion, chopped 1/2 lb. boneless beef chuck, cut into 1/2-inch cubes 1 can (14.5 oz.) diced tomatoes with juices 1 cup drained canned corn 1 cup chopped fresh cilantro 1 small canned chipotle in adobo, minced, plus 2 tsp. adobo sauce Preparation Preheat the oven to 425 degrees . In a large bowl, stir the corn muffin mix, milk, egg and jalapeno until just combined. Brush the bottom and sides of a large cast-iron skillet with 1 tbsp. oil; heat over high. Add the sweet potatoes and onion; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 3 minutes; transfer to a medium bowl. In the same skillet, heat the remaining 1 1/2 tsp. oil over medium-high. Add the beef, season and cook until browned, about 3 minutes. Off heat, stir in the tomatoes and their juices, the corn, cilantro, chipotle, adobo sauce and the sweet potato mixture; season. Spread the mixture evenly in the skillet; top with the muffin batter, leaving a 2-inch border. Bake until the cornbread is golden and a tester inserted in its center comes out clean, 15 to 18 minutes. JAN 19, 2016 SAVORY PIES This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
