A Quartet of Mexican Meals

Today’s recipes all share a common component – namely, a specific Mexican flavored meat mixture that you can make in bulk ahead of time and freeze so you have a head start on making any of the dishes below.

First, the meat mixture.

Mexican Meat Mix

2 pounds ground meat (beef, lamb, pork – turkey or chicken would probably work too)
4 cups chunky salsa
23 ounces red kidney beans, drained (roughly – the recipe calls for a 15 ounce can and an 8 ounce can, but I’d approximate if it were me)

Brown the meat in a large skillet (if you opt for chicken or turkey, use a tablespoon or two of oil to cook the meat). Drain off all the fat thoroughly, then return meat to skillet. Stir in salsa and beans. Divide into four 2 cup portions and place in freezer containers; seal, label, and freeze. Use as needed, thawing first (or one portion can be used right away for any recipe below).

Notes from the Hare

To thaw in the microwave, transfer to a microwave safe bowl and heat on medium high head (70% power) for 12 minutes, stirring occasionally. To thaw in the refrigerator, remove a portion from the freezer and let it stand overnight in the fridge

And now the recipes.

Taco Salad

Serves 4

1 portion Mexican Meat Mix
½ cup salsa
4 cups shredded lettuce
2 cups chopped tomatoes
1 large green or red pepper, cut into strips
½ cup sliced green onion
2 cups shredded cheese (cheddar or Monterey Jack)
Tortilla chips
Frozen avocado dip, thawed (optional)
Sour cream (optional)
Pickled jalapeno peppers or pepperocini peppers (optional)

In a saucepan, heat the thawed meat mix. Stir in salsa and heat through.

Place lettuce on plates. Top with tomatoes, sweet peppers, and green onion. Spoon hot meat mixture over salad and sprinkle with cheese. Serve with tortilla chips. Dollop with avocado dip and sour cream if desired. Garnish with peppers, if desired.

Chili Pie

Serves 4 to 6

1 1/3 cups all purpose flour
1/3 cup cornmeal
1 teaspoon sugar
¼ teaspoon salt
1/3 cup cooking oil
1/3 cup milk
1 portion Mexican Meat Mix
1 can (8 ounces) whole kernel corn, drained
½ of a medium green pepper, cut into thing rings
½ cup shredded cheese (cheddar or Monterey Jack)
Sour cream

For the crust, stir the flour, sugar, cornmeal, and salt together in a 9 inch pie pan or plate. In a separate glass, stir together oil and milk; pour all at once over the flour mixture. Mix with fork until completely moistened. With fingers, pat dough evenly on sides and bottom of plate. Bake in a 425 degree F oven for 10 minutes and remove from oven.

While the crust bakes, combine the thawed meat mix and corn in a pan over medium heat. Cover and heat. Spoon mixture into pie crust. Top with green pepper rings and cheese. Return pie to oven and bake about 15 minutes or until heated through. Dollop with sour cream.

Soft Shell Taco Pie

Serves 4

1 tablespoon all purpose flour
1 carton (8 ounces) sour cream
¾ cup shredded cheese (cheddar or Monterey Jack) divided
1 can (4 ounces) diced green chilies, drained
2 tablespoons milk
Nonstick spray coating or 1 tablespoon cooking oil
3 10 inch flour tortillas
1 portion Mexican Meat Mix, thawed
1 cup shredded lettuce
1 small tomato, cut into wedges
1 ripe avocado, cut into wedges (optional)

In a bowl stir the flour into the sour cream. Add ½ cup of shredded cheese, the green chilies, and milk. Mix well. Spray 9 inch pie plate or pan with nonstick spray. Place one tortilla in the pan.

Top with about 2/3 cup of thawed Meat mix and one third of the sour cream mixture. Repeat with another tortilla, another 2/3 of the meat mix, and another third of the sour cream mixture. Cover with remaining tortilla, remaining meat mixture, and remaining sour cream mix.

Bake uncovered in a 350 degree F oven for 25 to 30 minutes, or until heated through. Sprinkle remaining ¼ cup of cheese over pie. Let stand 5 minutes before cutting into wedges to serve. Serve with shredded lettuce, tomato wedges, and (if desired) avocado wedges.

Mexican Pita Pizza

Serves 6

3 large pita bread rounds, split horizontally
1 cup shredded cheese (cheddar or Monterey Jack)
1 portion Mexican Meat Mix, thawed
1 can (4 ounces) diced green chilies, drained
Additional shredded cheese
Shredded lettuce
Chopped tomato
Sour cream (optional)
Snipped Cilantro (optional)

Place pitas on a large ungreased baking sheet; do not overlap. Divide the 1 cup of cheese evenly between pitas. Spoon meat mixture over cheese. Sprinkle with diced chilies.

Bake, uncovered, in a 425 degree F oven for 10 to 15 minutes until hot and cheese is melted. To serve, top with additional cheese, lettuce, tomato, and, if desired, sour cream and cilantro.

Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995