This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef. Featured in: The Way We Eat; Ode To Joy.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (3756g) | ||
Recipe Makes: 1 | ||
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Calories: 2454 | ||
Calories from Fat: 869 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.5g | 129 % | |
Saturated Fat 32.4g | 162 % | |
Monounsaturated Fat 41g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 321.3mg | 99 % | |
Sodium 16227.8mg | 560 % | |
Potassium 9006.9mg | 237 % | |
Total Carbohydrate 276.5g | 81 % | |
Dietary Fiber 46g | 184 % | |
Sugars, other 230.5g | ||
Protein 144.6g | 207 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2454
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