1 1/2 lbs. hamburger
2 T Ken’s Chili Seasoning (season to taste)
Small can diced tomatoes
6 C water
2 C cornmeal
Salt and pepper to taste
Take 2 C cold water and mix with cornmeal. Stir remaining 4 C water into cornmeal mixture. Cook 15 min. and add chili seasoning (I put in 1/4 to 1/2 tsp. in the cornmeal mixture and then season the meat).
Brown hamburger and add tomatoes and chili seasoning. Put 1/2 of cornmeal into 9×13 pan. Add meat mixture then top with rest of the cornmeal. Bake at 350° for 45 minutes.
1 pkg. raw chicken strips
2 tsp. Ken’s Chili Seasoning
1 tsp garlic powder
1/2 tsp onion salt
Flour
3 Tbsp butter
1 green pepper, chopped
1/2 large onion, chopped
4 Tbsp diced green chilis
1 C chicken broth
1 C sour cream
1 C Monterrey Jack cheese, shredded
Combine chili seasoning, garlic powder, and onion salt. Rub onto chicken strips. Dredge chicken in flour. Saute green peppers, onion, and green chilis in 1 T butter until translucent. Remove veggies, saute chicken strips in 2 T butter until golden on each side. Return veggies to pan, add broth. Cover and simmer 20 min. Stir in sour cream and cheese until melted. Serve with rice.
Beef Filling:
2 ½ pounds ground beef round
1 -2 teaspoons Ken’s Chili Seasoning
1 C water
1 can (16 oz) refried beans
4 oz. Monterey jack cheese, grated (Colby and cheddar both work)
Dough:
1 1/2 to 1 3/4 C flour
6 tablespoons yellow cornmeal
2 tablespoons brown sugar, packed
1 t garlic salt
½ t chili seasoning (to taste)
1 pkg. active dry yeast
6 tablespoons milk
5 tablespoons water
2 tablespoons margarine
1 eggs beaten (1T removed)
Coating, Topping, Garnish:
2 T cornmeal
2 T reserved beaten egg
1-2 T pine nuts, if desired
Shredded lettuce, tomatoes, ripe olives
Mix ¾ C flour, cornmeal, brown sugar, garlic salt, 1 t taco seasoning and dry yeast. In saucepan, combine milk, water, and margarine; heat over low heat until very warm. Add mixture gradually to dry ingredients and beat 2 min. at med. Speed, scraping bowl occasionally. Reserve 2 T. beaten egg. Add remaining eggs and 1/3 cup flour; beat at high speed 2 min. Stir in enough additional flour to make stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic. While dough rises, prepare beef filling.
Brown meat; drain if necessary, add remaining seasoning and water and simmer for 15 minutes (or less). Stir in beans and cheese. Cool.
Grease a 9 in. springform pan generously. Dust bottom and sides of pan with cornmeal. Punch down dough; divide into 2 pieces. Pat or roll each piece of dough to a round about 9 inches. Fit first round into prepared pan and press at edge to form a sl. rim. Spoon in the beef filling, spreading evenly almost to edge of pan. Top with a 2nd round of dough; then remaining beef filling. Cover and let rise in a warm place until light, 25-35 min; Score top of torta with sharp knife into 8 wedges. Brush with reserved egg and sprinkle with pine nuts if desired. Bake 40 min or until a deep golden brown. Note: Can also use 9 X 13 greased pan.
To serve, place torta on a large platter or plate. Surround with lettuce, cherry tomatoes. Cut in wedges, serve with taco sauce, warmed if desired. Makes 8 servings
2 pounds lean ground beef
1 medium yellow onion, finely chopped
6 large cloves garlic, finely chopped
1 can (6-ounce) tomato paste
1-2 tablespoon(s) Kens Chili Seasoning
1 teaspoon dry hot mustard
1/2 teaspoon hot paprika
1/2 teaspoon salt
1 can (14 1/2-ounce) low-sodium beef broth
1/3 cup ketchup
2-3 tablespoons Worcestershire sauce
Brown onion and garlic lightly. Remove from pan and brown ground meat. Drain grease well. Add remaining ingredients and simmer on low or in slow cooker until needed.
