Do you ever have one of those weeks where everything you try in the kitchen turns out wrong? And I don’t mean wrong to the point of thinking “hmm, this could have been better,” but wrong to where you have to tell your husband who’s on his way home to eat a late dinner after working all evening that dinner was garbage and that you recommend he pick up something for himself?
Okay, so maybe you’ve never experienced that exact scenario, but I’m sure you get what I’m saying.
So, to boost my spirits and remind myself that sometimes the things that don’t turn out the way I initially intended can end up being awesome, I’m sharing one of my very favorite recipes from the archives. Click here to read the original and see just how bad that evening really went in my kitchen. And then, just because I could use some camraderie, please let me know if you’ve ever had one of these weeks. We can all commiserate together!
- 1 lb. ground beef
- 1/2 onion, diced
- 1 T. chili powder
- 2 t. cumin
- 2 t. salt
- 1 t. garlic powder
- 1/4 c. water
- 1 14.5 oz. can crushed tomatoes
- 1 4oz. can diced green chili peppers
- 2 c. flour
- 1/2 c. corn meal (plus extra for dusting)
- 1 T. baking powder
- 1 t. salt
- 6 T. butter or margarine
- 1/3 c. milk
- 1 c. shredded cheese
- Standard taco toppings, optional
1. Cook the ground beef and onions in a large skillet until beef is fully cooked. Drain. Stir in the seasonings, water, tomatoes and chili peppers. Bring to a slow boil and simmer until thickened.
2. While the taco filling is simmering, combine the flour, corn meal, baking powder and salt. Cut in the butter or margarine until crumbly. Stir in the milk just until dough is moist. Knead about 8-10 times.
3. Sprinkle your work surface with cornmeal and roll dough into a large circle. Cut strips around the edge of the dough that go in about 1/3 of the way.
4. Move the dough to a cookie sheet. Then spoon the taco filling into the center of the dough. Top with a cup of shredded cheese.
5. With the dough and filling on the cookie sheet, fold in the cut out strips of dough.
6. Bake at 375 degrees for 20-25 minutes, until corn biscuit crust is lightly browned.