Recipe: Fabulous Fiesta Football Food (taco beef casserole with football-shaped pastries
Main Dishes - Beef and Other MeatsFABULOUS FIESTA FOOTBALL FOOD
FOR THE PASTRY:
1/3 cup firm butter or margarine
1/3 cup shortening
2 cups all-purpose flour
1 tsp. salt
1/3 cup plus 1 tablespoon cold water
FOR THE FILLING:
1 1/2 lbs. extra-lean ground beef
1 (1 1/4 oz.) package taco seasoning mix
1/2 cup water
1 (1.61 oz.) package brown gravy mix
1 1/2 cups milk
1 (11 or 15 oz.) can whole kernel corn with red and green bell peppers
1 (15 oz.) can black beans
1 cup Cheddar cheese
FOR THE CILANTRO SAUCE:
1 cup sour cream
2 Tbsp. fresh cilantro
Red bell pepper (optional garnish)
TO MAKE THE PASTRY:
In medium bowl, using pastry blender or two knives, cut butter and shortening into flour and salt until mixture is crumbly. Gently stir in water just until dough holds together in ball. Wrap tightly in plastic wrap; chill until ready to use.
TO MAKE THE FILLING:
In large skillet, cook and stir beef, taco seasoning mix and water over medium heat for 5 minutes.
In 2-cup glass measure, stir together gravy mix (such as Pioneer Brand) and milk; add to cooked beef mixture. Cook and stir until thickened.
TO ASSEMBLE AND BAKE:
Preheat oven to 425 degrees F. Coat a 13x9x2-inch or 2-quart totable baking dish with nonstick cooking spray.
Pour the beef mixture into the prepared baking dish. Layer drained corn, black beans (rinsed and drained) and shredded cheese over beef mixture. Set aside.
On surface dusted with additional flour, roll out pastry dough to 1/8-inch thickness. Use football-shaped cookie cutter to cut out pastry shapes and place them on baking sheet coated with cooking spray.
Bake both casserole and pastry at 425 degrees for 10-20 minutes or until pastry is golden brown and casserole is heated through.
TO MAKE THE CILANTRO SAUCE:
Meanwhile, in bowl, stir together sour cream and chopped cilantro.
WHEN READY TO SERVE:
Place baked pastry footballs on casserole. Spoon dollop of cilantro sauce over each serving. Garnish with chopped red bell pepper if desired.
Makes 8 servings
Adapted from source: Tailgates to Touchdowns by Nina Swan-Kohler
FOR THE PASTRY:
1/3 cup firm butter or margarine
1/3 cup shortening
2 cups all-purpose flour
1 tsp. salt
1/3 cup plus 1 tablespoon cold water
FOR THE FILLING:
1 1/2 lbs. extra-lean ground beef
1 (1 1/4 oz.) package taco seasoning mix
1/2 cup water
1 (1.61 oz.) package brown gravy mix
1 1/2 cups milk
1 (11 or 15 oz.) can whole kernel corn with red and green bell peppers
1 (15 oz.) can black beans
1 cup Cheddar cheese
FOR THE CILANTRO SAUCE:
1 cup sour cream
2 Tbsp. fresh cilantro
Red bell pepper (optional garnish)
TO MAKE THE PASTRY:
In medium bowl, using pastry blender or two knives, cut butter and shortening into flour and salt until mixture is crumbly. Gently stir in water just until dough holds together in ball. Wrap tightly in plastic wrap; chill until ready to use.
TO MAKE THE FILLING:
In large skillet, cook and stir beef, taco seasoning mix and water over medium heat for 5 minutes.
In 2-cup glass measure, stir together gravy mix (such as Pioneer Brand) and milk; add to cooked beef mixture. Cook and stir until thickened.
TO ASSEMBLE AND BAKE:
Preheat oven to 425 degrees F. Coat a 13x9x2-inch or 2-quart totable baking dish with nonstick cooking spray.
Pour the beef mixture into the prepared baking dish. Layer drained corn, black beans (rinsed and drained) and shredded cheese over beef mixture. Set aside.
On surface dusted with additional flour, roll out pastry dough to 1/8-inch thickness. Use football-shaped cookie cutter to cut out pastry shapes and place them on baking sheet coated with cooking spray.
Bake both casserole and pastry at 425 degrees for 10-20 minutes or until pastry is golden brown and casserole is heated through.
TO MAKE THE CILANTRO SAUCE:
Meanwhile, in bowl, stir together sour cream and chopped cilantro.
WHEN READY TO SERVE:
Place baked pastry footballs on casserole. Spoon dollop of cilantro sauce over each serving. Garnish with chopped red bell pepper if desired.
Makes 8 servings
Adapted from source: Tailgates to Touchdowns by Nina Swan-Kohler
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