Who needs basketball when there are margaritas to be had?! I pass this sign every morning on my way to work and every day, without fail, it makes me want a margarita. I’ll be a little sad when the big tourney ends and I no longer have a craving for a breakfast beverage filled with tequila and lime. Ha, who am I kidding? I’d still be up for a breakfast margarita. Maybe with a beer chaser. Now I want a bloody mary. Ok, off topic…
My daily craving for a margarita has also fueled my near constant craving for Mexican food. Any time we are looking for somewhere to go for a meal, I lean toward the chips and salsa while B leans toward steamed rice and soy sauce. I guess one of the perks (if you can call it that) of living in different states is that I can indulge my crazy whims and make whatever food I’m craving. Now B, if you are reading this, no chiming in and saying that’s what I do anyway. It isn’t, I swear. (Maybe just a little.)
So when images of margaritas danced in my head on a recent 80 degree day (Again! In March!) I knew there was no denying the cravings that would soon follow. Good thing it was grocery day. As I wheeled my cart around the aisles, I began to amass the familiar ingredients but without a solid plan. Ground beef, black beans, olives, tomatoes, jalapeno – soon enough I had the fixins for tacos but didn’t quite want to deal with hand-held food given the absence of a dining table. Plus, “How I Met Your Mother” was on and I was planning to rock the easy chair during the evening meal.
I had a thought – Mexican Pot Pie. I could take all of the usual taco fillings, place them in a casserole, cover it with a sweet corn cake and once bubbling and golden, drizzle with a creamy salsa verde. All of my favorite things in one tasty dish. Add a slushy lime concoction and I’m on my way to happiness.
mexican pot pie
recipe: jb’s pour house
2 lbs. ground beef
½ onion, diced
1 Tbsp. finely chopped garlic
1 jalapeno, finely chopped (seed if you prefer)
1 14 oz. can Mexican diced tomatoes, undrained
1 pkg. taco seasoning of your choice
1 14 oz. can black beans
1 6 oz. can black olives, halved
8 oz. pepper jack cheese, shredded
1 pkg. Chi Chi’s sweet corn cake
1 14 oz. can cream style corn
4 Tbsp. unsalted butter, melted
¼ c. water
1 c. crème fraiche*
1 c. salsa verde
½ tsp. kosher salt
Preheat oven to 350 degrees. Place the ground beef in a large sauté pan and brown over medium high heat. Once nearly browned, add onion, garlic and jalapeno. Once beef is fully browned and onion mixture has started to turn translucent, add undrained tomatoes and taco seasoning. Mix to incorporate fully. Add black beans, black olives, and pepper jack cheese, mix and place mixture in a large baking dish.
In a medium mixing bowl, combine sweet corn cake mix, cream style corn, melted butter and water. Mix well and pour over the top of the beef mixture. Bake for 1 hour and 15 minutes or until corn cake is golden brown and does not jiggle when dish is moved.
Combine crème fraiche, salsa verde and kosher salt. Spoon desired amount of Mexican Pot Pie into an individual serving dish and top with about 2 Tbsp. creamy salsa verde.
*To make crème fraiche at home, combine 1 c. heavy cream and 2 Tbsp. buttermilk in a sealable container. Leave at room temperature for 24 hours. Stir and use immediately or refrigerate for up to one week.
Hope you are enjoying Margarita Madness and your bracket is still kicking!
All content and photographs © 2010-2011 jb’s pour house