Southwest Corn Pie Food

IMPOSSIBLY EASY SOUTHWESTERN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
• 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
• 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

SOUTHWEST SALAD

Steps:

• To make the salad, preheat a grill on high for 5 minutes
• Reduce the heat to medium-high and grill the corn with the cover closed, turning occasionally, until some kernels are black, about 12 minutes
• Remove and cool corn slightly
• Using a sharp knife, cut off the kernels into a very large, deep serving bowl
• (Hold the narrow end of the cob, point the other end into the bowl, and cut downward, so that flying kernels are trapped by the bowl itself
• ) Add the beans, bell peppers, red onion, chili pepper, cilantro, salt and pepper to the bowl and toss
• To make the dressing, whisk together the vinegar, lime juice, sugar, garlic, cumin, salt, chili powder and olive oil in a small bowl
• Season to taste with the hot sauce
• Pour the dressing over the salad and toss to thoroughly coat
• Let sit at room temperature for 20 minutes, toss again and serve
• The salad can be made a day in advance, covered, and refrigerated
• Bring to room temperature before serving
• MORE: Grilled Chicken and Corn Salad with Chipotle Crema South by Southwest 7-Layer Sliders Grant's Mexican Street Corn Salad

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

SPICY SOUTHWEST CORN

Steps:

• Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
• Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn's milk into the mixture.
• Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.

SOUTHWEST BEEF PIE

Steps:

• Preheat oven to 375°. Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce, water, taco seasoning and pepper. Bring to a boil; cook and stir 2 minutes or until thickened., Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, 10-15 minutes or until heated through and cheese is melted.

SOUTHWEST TACO PIE

Steps:

• Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
• Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
• For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
• On a lightly floured surface roll out dough to a 10 inch circle.
• Place in prepared pie plate; shape edge to form rim.
• For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
• Spoon beef mixture into pie crust; sprinkle with cheese.
• Bake 12-15 minutes or until crust is golden brown and cheese is melted.
• Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
• While mixture simmers, combine cornbread mix with milk and egg in a bowl.
• Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
• Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

SOUTHWEST CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
• In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• Allow the pie to sit for 10 minutes before serving.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

SOUTHWEST SHEPHERD'S PIE

Steps:

• Prepare potatoes as directed on package.
• Meanwhile, brown meat in large nonstick skillet; drain. Return meat to skillet. Add taco seasoning mix; cook and stir 1 min. Add gravy and corn; mix well. Cook 3 to 4 min. or until heated through, stirring occasionally. Spread onto bottom of 11x8-inch baking dish sprayed with cooking spray.
• Heat oven to 400°F. Add garlic powder to potatoes; mix well. Spread over meat mixture; top with cheese.
• Bake 20 to 25 min. or until heated through.

SOUTHWESTERN CORN

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

SOUTHWESTERN CORN PUDDING

Steps:

• Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
• Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
• Also known as a California chili; available at Latin American markets and many supermarkets.

SOUTHWESTERN CORN

Steps:

• 1. Fry bacon crispy. When cooled, crumble into small pieces.
• 2. TIP: Before frying bacon, using a large knife, slice the strips of bacon into small pieces. Saves crumbling later. :)
• 3. Drain most of the bacon grease (leave some for added flavor) In the same saucepan, saute onions & peppers until tender.
• 4. Add corn & crumbled bacon. Stir & saute until heated through.
• 5. Transfer to bowl. Sprinkle with paprika. Serve.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.