Thursday, August 25, 2011

Cooking for the Freezer

Brown up a huge amount of ground beef. Portion in 1 pound (2 cups).

Beef Tamale Pie

This one can be done in slow cooker and also oven. If using oven, combine all ingredients in a greased 4 quart casserole. Put in preheated 350F oven for 10 minutes. (It is important that the filling is hot before you add the corn bread on top of it or the bottom of the corn bread won’t cook.) Remove and top with the corn bread batter. Spread to edges as well as possible. Bake for 30 minutes or until a knife inserted in the cornbread comes out clean. If freezing, combine all ingredients except corn bread topping in a large freezer baggy. Thaw in fridge and pour into casserole or slow cooker to continue with the corn bread topping.

If using slow cooker follow directions below.

The Filling.

-- 1 pound ground beef, browned and crumbled
--1 can drained and rinsed black beans
--1 can fire roasted tomatoes
--1 can drained corn
--1 T chili powder
--1 t cumin
--1/2 t paprika
--1/4 cup diced onion
--1 small can diced chilis (if you don't like spicy, use 1/2 cup chopped bell pepper instead)
--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.
In a separate bowl, mix together the cornbread topping. (2 Jif mixes works or use recipe I sent earlier )
When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 6-7 hours or on high for 2-4.



1 pound ground beef
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup, condensed
4 ounces mushroom stems and pieces, drained
1/4 cup Worcestershire sauce
3/4 cup sour cream, or yogurt

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms and Worcestershire sauce. I use the Worcestershire sauce to clean out the can of mushroom soup. Simmer covered, 15 to 20 minutes. (If freezing, this is the place to do it. When ready to use, thaw in refrigerator, pour into a slow cooker and heat for 3-4 hours on low) Stir in sour cream; heat through, but do not boil. Serve over rice or noodles.

Serving Size: 4

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