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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
Posted in Dinner, Lunch | No Comments »

My mom taught and showed me so many things, but cooking was a favorite thing we both enjoyed doing together and sharing. When she passed away my Dad asked if I wanted anything of hers and I asked if I could go through her cookbooks and recipes so I could pass on my favorites and keep the memories alive. Here is a simple white bean meal I always loved. Very simple and with a salad and crusty french bread it is a wonderful meal.

• 1 small bag of white navy beans
• 1 large yellow onion
• 1 large carrot
• 1 tbsp ground cumin
• salt and freshly ground black pepper

Soak the beans overnight in water covering the beans by 1 inch. Drain the water and add fresh water to cover by 1 inch in a large stock pot. Add the chopped onion, carrot and seasonings. Bring to a boil, cover and lower heat to simmer for 3-4 hours or until beans are soft, but not mushy. At this point she added fresh franks from the butcher and cooked for an additional 20 minutes, but sometimes I like to add chicken or leave alone. Season to taste.

Tags: Beans
Posted in Side Dish | No Comments »