Tex Mex Corn Squares Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

Steps:

• Preheat oven to 350.
• Lightly oil an 11 x 7-inch (2 L) baking dish.
• Bring stock and salt to a boil.
• Slowly whisk in cornmeal until mixture thickens.
• Bring to boil.
• Take off the heat.
• Stir in 1/2 cup of the cheddar cheese and mix until melted.
• Spread in prepared pan and cover to keep warm.
• Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
• Stir in remaining cheese (1 cup) and coriander.
• Spread mixture over cornmeal base.
• Bake for 25-30 minutes-- until heated through and cheese is melted.

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.