Where's the beef?

Ha! So we bought 1/8 of a cow this summer. Actually, we just got it about a week ago, but we have already consumed 3 of our 81 pounds...I am positive that NO ONE in the Stephens abode is anemic at this point! I always wanted to buy a share of a cow, so when a friend of ours from small group mentioned that his parents were slaughtering a cow and wanted to sell it, we jumped on it! I think we are set with beef until the cows come home, bahahahahahahaahaha!


We got chuck, stew beef, tenderloin, cube steak, strip, etc., but as you can see from the first picture we got a ridiculous amount of ground beef. I busted out my America's Test Kitchen Family Cookbook and started reviewing my ground beef options. Up until this point, I have been a ground turkey kind of girl, and all I've really made is one of the following: 1) tacos, 2) meatballs, or 3) hamburgers. So with about 40 pounds of ground beef it is time to mix it up!


First up: Tamale Pie! DELISH. Now, it sounds a bit comfort foodish, and it sort of is, but it was fairly healthy and we will be making it a bunch because it was SO GOOD.

Tamale Pie
Serves 6 to 8

Ingredients
3 tablespoons vegetable oil
1 pound (90% lean - although I have no idea what the percentage is on our beef) ground beef
1 onion, minced
1 jalapeno chile, stemmed, seeded and minced (now, if you don't want your skin under your fingernails to burn, or your eyes (if you are like me and rub your eyes EVERY TIME you cut jalapenos), either wear gloves, or do what I did and use a vegetable bag as a glove as you cut, seed, etc.)
Salt
2 tablespoons chili powder
1 tablespoon minced fresh oregano or 1 teaspoon dried
2 garlic cloves, minced
1 (15.5 oz) can black beans, rinsed
1 (14.5 oz) can diced tomatoes (I used Rotel Original - nice and spicy!)
1 cup fresh or frozen corn
Pepper
2 1/2 cups water
3/4 cup coarse cornmeal
4 ounces (1 cup) Monterey Jack cheese, shredded (I used Pepper Jack - we like it hot in this house. Although I tried to feed O some of the cooked meat with the jalapeno and he was having NONE of it.)

* My mom said she grew up with Tamale Pie and my Gram always added olives - we love olives, so I think we'll throw a can in next time for a little saltiness.)

Instructions
1) Adjust an oven rack to the lower-middle position and heat the oven to 375*. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Add the ground beef and cook, breaking up large clumps, until just beginning to brown, about 4 minutes.

2) Stir in the onion, jalapeno, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the chili powder, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in the beans, the tomatoes and their juice, and corn and simmer until most of the liquid has evaporated, about 3 minutes. Season with salt and pepper to taste, then set aside.

3) Bring the water to a boil in a large saucepan. Add 1/4 teaspoon salt and then slowly pour in the cornmeal while whisking vigorously to prevent clumping. Turn the heat to medium and cook, whisking constantly, until the cornmeal thickens, about 3 minutes. Stir in the remaining 2 tablespoons oil.

4) Stir the cheese into the beef mixture, then scrape into a deep-dish pie plate (or other 3-quart baking dish). Spread the cornmeal mixture over the top and seal against the edge of the dish. Cover with foil and bake until the crust has set and the pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.

Bon Appetite!

So Kansas is the Sunflower state if you weren't already aware of that fact. And that name is WELL deserved - at least in the Little Apple. We randomly have no less than four sunflower stalks that came up all on their own in our front yard, and they are COVERED in sunflowers! Alas, the heat of the summer was worth it :)