Wayne's Mexican Jumble

J

Japanese

New member
This recipe is a major modification of one I got from my sister a good
twenty years ago. It is so good I make it about every other month. I
add a couple of Jalapenos minced as Dee and I enjoy the heat.

Enjoy

Wayne



WAYNE?S MEXICAN JUMBLE

Big batch

INGREDIENTS
1 lb. ground beef
1 lb hot pork sausage
1 large onion, diced
1 green pepper, diced
1 can pitted olives, drained and diced.
3 to 4 tablespoon chili powder
1 teaspoon pepper
1 can whole kernel corn.
1 bag Fritos corn chips.
2 cans pinto beans (or black beans, kidney beans white beans or mixed)
1 large can hominy
1/2 lb. cheese diced or grated
2 cloves garlic minced
2 tbs. Cumin
? tsp. Garam masala
1 tsp. Oregano
1 can green chilies diced
1 can mushrooms
cilantro
Sour cream
2 cups water or juice from drained canned vegetables

________________________________________________________________

Brown meat, onion and green pepper in large skillet. Mix chili powder,
spices. and water. Pour over meat and simmer for 1 hour. Add beans,
olives, corn, hominy and simmer for 10 minutes. To serve: ladle a
serving portion into a bowl, put grated cheese on top, add Fritos sour
cream and cilantro. Guacamole is also a good addition.
 
On Fri, 18 Mar 2011 15:22:51 -0700 (PDT), Roy
wrote:


Probably be fine without the 'shrooms... serve on a tortilla and call
it Sloppy Jose.
 
On 18 Mar 2011 21:44:01 GMT, notbob wrote:


Need wrapped up in a tortilla. Presto.

What do have to do to be politically correct with food names now? How
about we add "Inspired" to all dishes with a country name in it.

I'd lose the hominy if I were making it. There's already real corn in
there and Hominy is blah to me.

-sw
 
Wayne wrote:

I pare it down a bit and usually use a corn bread topping in a big
casserole dish.

Never thought of putting garam masala in it, nor do i use cilantro or
sour cream. corn chips, hominy or the water from cans of anything. But
other than that,,,,,

I cook and season the meat then layer, in a casserole or roasting pan,
the beans, meat & cheese with any veggies like onions, corn or mushrooms
or chillies added to the meat. Top with the corn bread batter and bake
in a moderate oven for about 1 hour.

I do, on occasion, add a layer of corn tortillas, both on top with a
layer of cheese and sometimes interspersed in the other layers, 1 - 4
layers of corn tortillas depending on if i am making a very large
amount, i prefer to use the the tortillas rather than the corn bread
for any transport and ease of service.

I generally refer to the dish's as either corn bread casserole or
tortilla casserole. Though i have heard of it referred to as Tex-Mex
lasagne:)
--
JL
 
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