Mexican Recepies

Marguerite Hyder's Tamale Pie Recipe (A California favorite)

In a large pot or skillet...
Add 2 Tablespoons of cooking oil
Saute 1 Large Chopped Onion ( then set aside)
Saute 1 pound of Hamburger (crumble it up fine as it cooks) Drain the fat from this.
Add 1 Large can chopped tomatoes
Add 1 Can Creamed Corn
Add 2 small cans of Tomatoe Sauce
Add 2 Cups of water
Add 1 Tablespoon Chili Powder (or more if you like it fiery!)
Add the onions back into the mixture.
Simmer on low for 30 minutes.

Add salt and pepper to taste

Now...very carefully add 1 Cup of Yellow Cornmeal into this mixture to thicken it.
Do it by sprinkling it over the top and stirring quickly to prevent lumps.

Pour into a greased casserole. (Most tamale pies are made with a cornmeal crust on top.
This one does not have this, and it's way better!)

Dot the top with pitted ripe black olives.

Bake at 350 degrees until hot and bubbly on top. Usually about 1/2 hour to 45 minutes.

My Mom drizzled bacon grease over the top before baking (this is not a must, and I no longer do it because it's not really good for the heart!)

This Mexican dish can be made the day before, then bake when ready.

Back when newly married and the paycheck didn't stretch so far, I've made it with less hamburger and no olives on top. It was still the same budget stretching meal, maybe just not as hearty : )

Enjoy!

And write on about what traditional recipes you have on Mother's Day!

Zesty Nachos

1 medium-sized bag tortilla chips
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced

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Heat the broiler.

Spread the tortilla chips on a baking sheet. Sprinkle the grated cheeses and the scallions evenly over the top. Broil for 2 to 3 minutes, until the cheese has melted.

Serve immediately, with salsa or guacamole.

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