Beef With Black Olives Pie Food

FRITO PIE RECIPE

Steps:

• Heat oven to 350°F and spray a 7x11-inch baking dish with cooking spray.
• Heat a large skillet, over medium heat, and add the olive oil and butter. Add the chopped onion and cook 3-4 minutes or until translucent and tender. Add the minced garlic, stir and cook 30 seconds until the garlic has blossomed and is fragrant. Transfer the onion and garlic to a paper towel-lined plate; set aside.
• Place the ground chuck in the skillet and cook until browned. Drain the fat from the beef in a mesh colander and return the beef to the skillet. Add the onion/garlic mixture, salt, pepper taco seasoning, Worcestershire Sauce, cider vinegar, tomato sauce and diced tomatoes.
• Mix well and bring the mixture to a low boil over medium heat.
• Reduce the heat to low and add the beans, mix well. Simmer, stirring often, for 15-20 minutes or until the mixture has thickened and most of the liquid has evaporated. Season to taste, with kosher salt and freshly ground black pepper. *Keep in mind, Fritos are very salty and so is cheese, so use salt lightly.
• To prepare the casserole:
• Place 2 cups corn chips in an even layer on the bottom of the prepared casserole dish. Top with 1 cup shredded cheese, taco meat, 1 cup cheese, and another 2 cups corn chips.
• Bake 15-20 minutes or until the casserole is heated throughout.
• Serve with chopped tomatoes, lettuce, black olives, chopped scallions, chopped cilantro and/or your other favorite taco toppings.
• Enjoy!

BEEF POT ROAST WITH OLIVES AND CAPERS

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

CUBAN PICADILLO: GROUND BEEF STEW

Steps:

• Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula or wooden spoon, to achieve a crumbly texture.
• Add plum tomatoes, crushing them or tearing them into pieces with your hands as you drop them in. Pour in the plum tomato juice from the can too. Add tomato paste and stir through. Add vinegar, raisins, cumin, smoked paprika, bay leaves and olives. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the stew is slightly thickened and the flavors are melded. Remove bay leaves. Correct seasoning with salt, if necessary.
• Serve with mashed potatoes, rice or black beans.

BEST TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook and stir beef, onion, and garlic in a skillet over medium heat until beef is browned, about 5 minutes. Stir in corn, tomatoes, chili powder, and salt; simmer until flavors combine, about 20 minutes. Stir in cornmeal. Add tomato juice and olives.
• Pour beef mixture into the prepared baking dish.
• Bake in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes.

TAMALE PIE

Steps:

• Preheat oven to 350ºF.
• Combine beef, onion, bell pepper, and garlic in a 10" ovenproof skillet. Cook until no pink remains. Drain any fat.
• Add taco seasoning and ¼ cup water. Simmer until water evaporates. Stir in enchilada sauce. Top with 1 ½ cups of cheese.
• Combine corn muffin mix, sour cream, corn, milk ,and egg. Spread over the beef mixture.
• Top with remaining cheese and bake 35-40 minutes.
• Garnish with cilantro and serve.

BEEF OLIVES

Steps:

• Preheat the oven to 175C.
• Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
• Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
• Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
• Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
• Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
• Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.

OLD SCHOOL TAMALE PIE WITH THE BEST CORNBREAD TOPPING

Steps:

• Preheat oven to 350°

CHEESEBURGER PIE

Steps:

• Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well.
• Press the beef mixture evenly on the bottom and up sides of an ungreased 9-inch pie plate.
• Layer with the ketchup, chopped onion, olives, and cheese.
• Bake in a preheated 400° oven for 30 to 35 minutes.
• Sprinkle with the parsley and cut into wedges.
• Serve cheeseburger pie hot.

ONION AND OLIVE PIE

Steps:

• To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal. Add the salt. Beat the egg yolk into the ice water. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball. Wrap in plastic. Chill for 1 hour.
• Make the filling by melting the butter in a large skillet over high heat. Reduce the heat to low and add the onions. Cook, stirring frequently until the onions are light brown, about 15 minutes. Adjust the flame to avoid burning. Season with salt and pepper and set aside.
• Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and place in a large pie or tart pan. Press the dough into the pan and crimp the edges.
• Arrange the anchovies in a starburst pattern from the center of the pie. Sprinkle on half of the black olives. Layer in half of the onions, then the remaining black olives and then top with the remaining onions. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.

TAMALE PIE

Steps:

• Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
• Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
• Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
• While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
• If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
• Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.

BEEF WITH BLACK OLIVES PIE

Steps:

• First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
• Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
• Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
• Stir through the tomato paste.
• Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
• a gentle stir; add some more water if it starts to dry out.
• While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
• Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
• have a soft dough.
• Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
• Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
• Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
• Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
• Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
• I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.