We recently had houseguests from Holland who have been our friends since I was a goofy 17-yr-old exchange student staying at his parent’s house one summer. I prepared this recipe because it is Tex-Mex spicy deliciousness at its best. It’s easy to make ahead of time and holds for hours, if necessary. Makes a lot but it’s wonderful leftover too. Bert and his son, Roelof loved it and I promised to post the recipe here. Hope the ingredients are available in the Netherlands.
I’m not much for processed foods, but I will make exceptions. This is made easier with canned soup and beans. No need to add extra salt. You’ll get plenty out of the cans. Adjust seasonings to your personal tastes, especially the chili powder. I like to substitute smoky chipotle powder for some of the chili powder. Serve this with chips, salsa and guacamole. A salad (out of a jar, of course) on the side completes the meal.
- 1-2 large onions, chopped
- 2 pounds ground beef
- 3 cans condensed tomato soup or 4 small cans tomato sauce
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 3 teaspoons garlic, minced
- 3 tablespoons chili powder (negotiable)
- ½ cup ripe olives, sliced
- 1½ cup canned or frozen corn
- 2 cans ranch style or pinto beans
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon soda
- ¾ cup cornmeal
- 1 cup buttermilk or thinned unflavored yogurt
- 1 beaten egg
- 2 tablespoons salad oil
- Brown onion and meat. Drain off any fat. Add remaining ingredients and pour into two, 2-quart greased casseroles and cover.
- Bake at 325 degrees for 1¼ hours.
- Combine first five ingredients in small bowl. Add buttermilk or yogurt, egg and salad oil and stir just until combined. Remove casserole from oven and spread corn bread batter evenly over the top. Bake uncovered at 425 degrees for 20 minutes. Serves 10 to 12.