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Ingredientes
- 2 lb grnd beef
- 1 c. minced onion
- 2 clv garlic, chopped
- 4 Tbsp. chili pwdr, to taste
- 2 x 16-ounce. cans tomatoes, with their juice
- 2 x jalapeno peppers, chopped salt and freshly grnd pepper
- 2 x 16-ounce. cans pinto beans, liquid removed
- 1 Tbsp. chopped fresh cilantro
- 4 c. chicken broth
- 1 c. yellow cornmeal
- 10 ounce pkg. frzn corn kernels
- 3 c. minced cooked chicken
- 1 c. grated Monterey jack or possibly cheddar cheese
Direcciones
- Brown beef in a Dutch oven over medium heat. Remove meat with a slotted spoon and drain on paper towels. Remove all but 2 Tbsp pan drippings. Add in onion and garlic and cook till soft, about 3 min. Return meat to pan and sprinkle with 2 to 3 Tbsp of the chili pwdr. Add in canned tomatoes and jalapenos. Simmer uncovered over low heat for 1 to 2 hrs. Season with additional chili pwdr and salt and pepper to taste. Stir in beans and cilantro.
- Preheat oven to 350 degrees. In a large saucepan bring 3 c. of the broth to a boil. In a small bowl combine cornmeal and remaining 1 c. of broth and blend till smooth. Stir into boiling chicken stock. Cook, stirring constantly to avoid lumps, over low heat, till mix thickens, about 30 min.
- Line the bottom and sides of a 9" X 13" pan with cornmeal mix.
- Bake for 15 min (or possibly more), till hard. Remove from oven and place a layer of corn in the pan, followed by chicken, then another layer of corn, then the beef. Cover with cheese. Bake 25 min.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 8 servings | |
| Calories 676 | |
| Calories from Fat 318 | 47% |
| Total Fat 35.55g | 44% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 814mg | 34% |
| Potassium 990mg | 28% |
| Total Carbs 43.19g | 12% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.94g | 2% |
| Protein 44.98g | 72% |
