Black Bean Chorizo Casserole

My husband is in love with masa. If it were up to him, he would eat some type of masa dish every day. I'm having fun experimenting with it in different dishes, and I am constantly trying to come up with new ways to use it. I have no problem cooking with it often, it is an easy, tasty ingredient to use!

For Filling:

1 can clack beans

2 links chorizo, casings removed, and diced

1 can fire roasted tomatoes

1 cup corn kernals.

1/4 cup diced onions

1 jalapeno, minced

2 cloves garlic, minced

1 tbsp chili powder

1 tbsp vinegar

2 tsp cumin

For Crust:

1 cup masa

1/2 cup shredded Mexican cheese

1 bunch green onions, finely sliced

1 3/4 cups water

Preheat oven to 350 degrees.

On stovetop, over medium heat, combine all filling ingredients, stirring occasionally, until vegetables soften. 

Meanwhile, combine all crust ingredients, mixing until blended, and dough forms. 

Spray a pie pan with anti-stick spray. Add filling to pan, spreading evenly. Take about 1/3 cup of dough mixture, and press into flat circle. Place ontop of filling mixture, repeating process until top is completely covered. 

Bake for 30-35 minutes, until dough is golden brown, and filling is heated all the way through. Enjoy!

Mexican Sour Cream Noodle Bake

This dinner reminded me and my husband of our childhood. Neither of us remembers actually having the dish as children, but it brought us back. I used a few ingredients that I would never have eaten as a kid, but I loved how comforting this dish was.

8 oz thick, flat, gluten free noodles
1 package ground beef
1/3 cup diced onion
1 jalapeño, seeds removed, and minced
1 can tomato sauce
1 tbsp chili powder
1/2 cup sour cream
1 cup cottage cheese
1 bunch green onions, thinly sliced
1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a baking dish, and set aside.

In a pot over medium heat, cook beef, onions, and jalapeño until meat is browned. Drain excess liquid. Add tomato sauce, and chili powder, stirring until blended.

Meanwhile, cook noodles according to package instructions. Once drained, mix with cottage cheese, sour cream, and green onions.

Add noodles to baking dish, forming a bottom layer. Top with meat sauce mixture. Top meat sauce with cheese, and bake in oven for 20 minutes. Enjoy!

Mexican Pizza with Cornmeal Crust

A few days ago, I was in the grocery store and I saw a pizza with a cornmeal crust. I got excited, thinking it might be gluten-free, but sadly, the first ingredient was wheat flour. My grocery store doesn't carry any-gluten-free pizza, so I decided that it was time to just start making my own.

I thought that a cornmeal crust sounded amazing, and I thought that Mexican pizza would be even better on it than traditional. It turned out almost exactly as I hoped. I had to add extra sauce, and I would make the crust a little thinner, but other that that it was a keeper!

For crust:
1 3/4 cups cornmeal
2 cups gluten-free flour
1 1/2 cup milk
1/2 cup olive or vegetable oil (I used olive)
1 tsp salt

For sauce:
1 can tomato sauce
2 tsp white vinegar
1 tbsp chili powder

2 cups shredded Mexican blend cheese
toppings of your choice (I used green onions, sausage, and black olives)

Preheat oven to 375 degrees.

In a mixing bowl, blend crust ingredients until dough forms.

Meanwhile, combine all sauce ingredients, until blended.

In a baking dish, mold dough in, making sure to leave extra on the edges to form crust. Add sauce, using mor than you think you will need, because the dough will absorb some. Add cheese and topping, and bake for 25 minutes.