Sombrero Casserole Recipes

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SOMBRERO PIE



Sombrero Pie image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965.

Provided by loof751

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
1/2 lb ground pork
1 large onion
1 (20 ounce) can tomato juice
1 (12 ounce) can corn
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

Steps:

  • Preheat oven to 400. Peel and slice the onion. Drain the corn.
  • Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
  • Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
  • Pour the meat into a 11x7 baking dish.
  • In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
  • Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
  • Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
  • Bake in 400 degree oven for 30-35 minutes.

Nutrition Facts : Calories 873.2, Fat 50.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 1693.1, Carbohydrate 75, Fiber 7, Sugar 10, Protein 35.1

SOMBRERO CASSEROLE



Sombrero Casserole image

This recipe is from the La Fiesta cookbook put out by the Junior League of McAllen, Texas. It is an absolute favorite of my family. It goes great with a few crackers and nice green salad.

Provided by Evelyn Hury

Categories     Casseroles

Time 40m

Number Of Ingredients 8

2 lb ground beef
1 onion, chopped
1 can(s) red kidney beans
24 oz chunky picante sauce
1 lb cheddar cheese, shredded
2 pkg corn muffin mix
2 eggs
1 - 1 1/3 c milk, depending upon the instructions on your corn muffin mix

Steps:

  • 1. Preheat the oven to whatever temperature your corn muffin mix is to be baked.
  • 2. Brown the ground meat & onion together.
  • 3. While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
  • 4. When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
  • 5. Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
  • 6. Sprinkle the cheese evenly over the meat.
  • 7. Spoon the corn muffin mix over all and carefully spread evenly.
  • 8. Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
  • 9. I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.

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