Let me see if I can remember this, I usually just make most of this stuff up...
Filling:
1 pound of ground meat
1 heaping tbsp Cumin
1 heaping tbsp Chili powder
Important Note:
Maybe more on the cumin and chili powder, I just measure this stuff in the palm of my hand so I'm not sure.
The thing to remember about ANY cooking is to taste your stuff at certain points in the process and see if it needs a little of this or a little more of that. Hint: It ain't always salt.
1 onion chopped
1 bell pepper chopped
1 jalapeno chopped
1 big hand full of frozen corn niblets
1 can of black beans
1 can of chopped tomatoes
1 tbsp chopped garlic
1 tsp oregano
salt and pepper to taste?
1 cup water
3 finger pinch of cornmeal
In a really big cast iron skillet Brown the meat. I think the one we have is about 12". Add the seasonings and stir and let simmer for about 10 minutes so the meat gets seasoned good. Next add the chopped veggies and let them simmer for about 10 more minutes. Then I add the water and get it up to a nice simmer and sprinkle in the 3 finger pinch or so of the corn meal to thicken it up a bit.
This is basically my normal taco filling if you stopped here.
To that I add the can of black beans and the can of chopped tomatoes. This makes it more juicy than normal taco filling and you are going to need that, because the corn bread will soak up what little moisture you have.
Preheat the oven to 400 degrees.
Mix 1 1/2 cups of cornmeal, 1/4 cup of soft butter, 1 egg and enough milk to make it all pourable.
Sprinkle about a cup of cheddar and about 1/4 cup of shredded Parmesan cheese over the skillet of hot filling. Pour the corn bread mix over the top of everything and then put the whole thing in the oven for about 25 minutes.
When you pull it out it will look like this:
Cut it into wedges and serve it with a spatula or big ass spoon. Mrs. Irish like to serve it with a big ol' spoonful of Greek Yogurt. (You could also use sour cream.) She also usually makes a nice salad to go with it too.
