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Submitted by Brad Waller
|15 oz. corn (1 can)||15 oz. tomatoes (1 can)|
|16 oz. fat free refried beans (1 can)||15 oz. black beans (1 can)|
|15 oz. black olives (1 can)||6 flour tortillas|
|8 oz. salsa||1 lb. jalapeno jack cheese|
- Slice the olives using an egg/mushroom slicer.
- Divide the diced tomatoes in half.
- Save ½ the can of tomatoes & combine the rest of the cans in a large bowl. Add the salsa & cheese (grated).
- Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla. Spoon a layer of mix & repeat the layering until you are out of mix. Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
- Cook for 45 minutes at 350°F. Slice into 8 pieces & serve.
Chef’s Note: Ounce measurements are estimated. Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat. Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.
Submitted by Trish
|5 tbsp margarine, softened||¼ c. masa harina flour|
|1/3 c. sugar||2 c. corn kernels (fresh or frozen, thawed)|
|½ c. cornmeal||½ c. water|
|1 tsp baking powder||½ tsp salt|
|2 tbsp milk||1 tsp milk|
- In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
- Blend ½ the corn kernels with the water in a blender until smooth.
- Combine with margarine mixture, stirring well.
- Add the remaining corn, cornmeal, baking powder, salt & milk.
- Bring a medium saucepan of water to boil.
- Pour the mixture into an 8″ baking dish.
- Tightly cover with plastic wrap & set atop the saucepan of boiling water.
- Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
- Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Submitted by AnyasMom
|1¾ c. water||14 oz. chicken broth|
|½ lb. cut up boneless chicken||2 tsp chili powder|
|1-2 c. salsa||11 oz. corn|
|3 c. tortilla chips, broken||½ c. Monterey Jack cheese|
- In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.
- Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes.
- Stir in salsa & cook another 10-15 minutes. Stir regularly.
- Top with tortilla chips & cheese.
Terrific for a large group as a main entree or a meaty side dish!
- 1 lb. seasoned ground beef, cooked & drained
- 3 c. chili-cheese corn chips
- 11 oz. mexicorn (drained)
- 1 c. shredded cheddar cheese
- Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish.
- Top that with half of the corn chips & cheese. Add another layer of the beef & corn.
- Cover with foil & bake about 30 minutes.
- Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.