Fabulous Fiesta Football Feast
Posted by Tuddles Sun, 30 Jan 2005, at 2:43 p.m.
1/3 cup firm butter or margarine
1/3 cup shortening
2 cups all purpose flour
1 teaspoon salt
1/3 cup plus 1 tablespoon cold water
1-1/2 pounds extra-lean ground beef
1 package (1-1/4 ounces) taco seasoning
1/2 cup water
1 package (1.6 ounces) brown gravy mix
1-1/2 cups milk
1 can (11 or 15 ounces) corn with red and green bell peppers, drained
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded cheddar cheese
1 cup sour cream
2 tablespoons chopped, fresh cilantro
Preheat oven to 425 degrees. For pastry, in large bowl, using a 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 a ball. Wrap
tightly in plastic wrap and chill until ready to use. For filling, in large
skillet, cook and stir beef, taco seasoning mix and water over medium heat for 5
minutes. In 2-cup measure, stir together gravy mix and milk; add to cooked beef
mixture. Cook and stir until thickened. Pour into 13x9-inch or 2-quart toteable
baking dish coated with cooking spray.
Layer corn, black beans and cheese over beef mixture. Set aside.
On surface dusted with flour, roll out pastry dough to 1/8-inch thickness. Use a
football-shaped cookie cutter to cut out pastry shapes and place them on a
baking sheet coated with cooking spray. Bake both the casserole and the pastry
at 425 degrees for 17 to 20 minutes or until pastry is golden brown and
casserole is heated through.
Or cut pastry into 1-inch strips using a decorative cutter. Place strips over
casserole, crisscrossing them to cover. The pastry can be baked directly on the
casserole. Increase the baking time to 25 to 28 minutes.
Meanwhile, stir together sour cream and cilantro; pack separately. When ready to
serve, spoon a dollop of the Cilantro Sauce over each serving. Garnish with
chopped red bell pepper, if desired. Makes 8 servings.