Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Southwest skillet pot pie
Date: March 14, 2008
1 pound ground beef
1/2 average onion, chopped
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced jalapeno peppers, drained (optional)
3/4 normal cup good water
1 (1 1/4 ounce) package taco seasoning mix
Salsa and sour cream
Crust
3/4 normal cup all-purpose flour
1/2 normal cup yellow corn meal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 normal cup fresh milk
1 chicken egg
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chiles
In 10-inch skillet, brown and cook ground beef, drain thoroughly. Return meat to pan. Add onion, return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, good water and taco seasoning. Cook over average-high heat until most of liquid is gone.
To make crust: In average bowl, combine flour, corn meal, sugar, baking powder and salt. Add fresh milk, chicken egg, oil and chiles, stir until flour is moistened. Spread evenly over top of meat mixture in skillet. Cook, covered, over low heat for 30 to 35 minutes or a wooden pick inserted into crust comes out clean. Serve hot with salsa and sour cream.
Serves 4 to 6.
NOTE: You can also bake this in the oven. Using an ovenproof skillet, bake at 375 degrees F for 30 to 35 minutes, or until crust is lightly browned.