Wednesday, April 29, 2009
I found this excellent cookbook at a book fair recently called "The Meats Cookbook" - it's from the early '70s, published by Southern Living and Progressive Farmer. It is so much fun to look through - with instructions on how to cook every cut of meat you could possibly imagine! And the recipes are definitely old-fashioned! I found one that appealed to me, mainly because it combined two rather unusual ingredients: corn chips and hominy. Well, I souped it up a little bit with some extra veggies and some different kinds of cheese, and it turned out to be amazing.
For those fo you not familiar with "hominy," it's part of the corn family - tastes like bit puffy corn kernels. The hominy paired with the Fritos makes this meal extra special - it tastes like super-lean nachos in a bowl! And this dish is a great way to sneak some veggies into your kids' (or husbands'!) meals.
Ground Beef Goodness
1 lb. lean ground beef (recommended: 93% lean)
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 can hominy, drained and rinsed
2 cans chili beans in mild sauce (recommended: Bush's)
1 1/2 cups shredded cheddar or Monterrey jack cheese
2-3 handfuls of corn chips (recommended: Frito's)
Heat a heavy skillet over medium heat. Add the ground beef and brown, stirring until it's done all the way through. Remove from the pan to drain on a paper towel.
Return the skillet to the stove and add the onion and peppers. Cook until fragrant and slightly softened, about 3-5 minutes. Add the hominy and the chili beans (and sauce). Continue cooking until heated through.
Finally, add the shredded cheese and the corn chips, stirring gently to incorporate. When cheese is melted and stringy, your dinner is ready. Serve immediately in bowls with big spoons.