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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef. | 2. HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer. | 3. SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano. | 4. BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!). | 5. POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet. | 6. INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese. | 7. BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!). | 8. BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting. | 9. SERVE with desired garnishes and condiments (I like sour cream and salsa). | 10. SNAP your fingers and shout,"OLE!". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
potato	2/3	cup	peeled diced	77.0	17.49	2.05	0.09
yellow onion	1	cup	peeled cut	114.84	6.8382	0.8265	9.396
green bell pepper	1/3	cup		-	-	-	-
red bell pepper	1/3	cup	diced	-	-	-	-
black bean	1/2	cup	drained rinsed	330.77	60.4892	20.951999999999998	1.3774
kernel corn	1/2	cup		92.355	18.2384	2.5521	1.0011
green onion	1/4	cup	snipped	4.7925	1.0188	0.1722	0.0834
cilantro leaf	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
garlic clove	2		minced	-	-	-	-
purpose flour	3	tablespoons		-	-	-	-
red enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
mexican oregano	1/2	teaspoon	dried	-	-	-	-
pepper			cracked	-	-	-	-
roast beef	2	cans	drained	-	-	-	-
colby monterey jack cheese	2/3	cup	shredded	-	-	-	-
jiffy corn muffin mix	1	package		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1/3	cup		0.0	0.0	0.0	0.0
lime juice	4	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
table salt	1/8	teaspoon		0.0	0.0	0.0	0.0
colby monterey jack cheese	1/3	cup	shredded	-	-	-	-
red pepper sauce	8 -12			-	-	-	-
black olive			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.