• September 23, 2014

Tex-Mex meets classic comfort for game day grub

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Posted: Wednesday, January 29, 2014 4:30 am

Most classic Super Bowl party grub generally can be classified one of two ways — spicy Tex-Mex or basic comfort. And since there’s already a lot of crossover between those categories, we decided to embrace them and create a Super Bowl party dish that combines the best qualities of both.

We drew our inspiration from shepherd’s pie and a Tex-Mex taco. The result is a casserole that starts with a layer of chili, then adds a layer of cornbread. After it has baked, the casserole gets finished with all the standard Super Bowl ingredients — guacamole, sour cream, shredded cheese and olives. You could even add some refried beans or shredded lettuce and pico de gallo.

CHILI CORNBREAD PIE

Start to finish: 50 minutes (20 minutes active)

Servings: 10

For the chili:

1½ pounds lean ground beef

1 large yellow onion, diced

3 cloves garlic, minced

16-ounce jar salsa

1 chipotle pepper, minced (from a can of chipotles in adobo)

2 tablespoons adobo sauce (from a can of chipotles in adobo)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and ground black pepper

For the cornbread:

1½ cups all-purpose flour

1 cup corn meal

3 tablespoons sugar

2½ teaspoons baking powder

1 teaspoon kosher salt

1¼ cups milk

1 egg

½ cup (1 stick) unsalted butter, melted

3 scallions, sliced

1 cup frozen corn kernels, thawed (optional)

¼ cup sliced pickled jalapenos, lightly chopped

For serving:

½ cup guacamole

½ cup sour cream

½ cup shredded cheddar cheese

Heat the oven to 400 F. Coat a deep 9-by-9-inch pan with cooking spray.

In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside.

To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.

In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes.

Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.

Nutrition per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (10 g saturated; 0.5 g trans fats); 95 mg cholesterol; 37 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein; 850 mg sodium.

SEVEN-LAYER POTATO SKINS

Everybody seems enraptured by seven-layer dip. And not that it’s bad, but it’s been done. And done again. And again.

So for this year’s Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato.

Start to finish: 45 minutes (15 minutes active)

Servings: 16

8 medium potatoes

2 tablespoons vegetable oil, divided

2 large yellow onions, diced

Salt and ground black pepper

8 ounces loose sausage meat, cooked and crumbled

½ cup sour cream

2 cloves garlic, minced

8 slices cooked bacon, crumbled

1 cup shredded cheddar cheese

2 scallions, sliced

Heat the oven to 400 F. Line a rimmed baking sheet with foil, then coat with cooking spray.

Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.

Meanwhile, in a medium skillet over medium heat, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.

When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a ¼-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.

Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.

Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell.

Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.

Nutrition per serving: 160 calories; 70 calories from fat (44 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 16 g carbohydrate; 1 g fiber; 2 g sugar; 7 g protein; 210 mg sodium.

© 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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