Brown ground beef; drain. Add onion and garlic to beef; cook until onion is soft and clear.
Season with salt and pepper to taste.
Combine enchilada and tomato sauces into a bowl; drain corn and add to sauces.
Wipe inside of crock-pot with oil. Place 1 tortilla in the bottom of the crock-pot.
Make 4 layers, using 1/4 of each ingredient in this order: ground beef mixture, chili beans, corn, sauces, cheese and tortilla. End with a cheese topping. Cover crock-pot and cook on low for 5 to 7 hours.
inute or until tender. Add corn and chiles; cook 2-4
Whisk eggs in bowl with red pepper sauce and sprinkling of salt and pepper; set aside.
In a 10-inch nonstick skillet, break ground beef into medium to small lumps.
Slowly brown beef, chopped onion, green pepper and chili powder.
Drain all grease from skillet.
Add to skillet the drained corn, tomato, olives and sprinkling of salt and pepper; add flour and mix well.
Turn heat to simmer; pour eggs mixture evenly over all.
Do not stir.
Cover skillet and cook slowly for 4 to 5 minutes or until eggs are almost set.
Heat oven to 375\u00b0.
Heat oil in large skillet.
Cook onions in oil until crisp.
Add beans, corn, stewed tomatoes, tomato sauce and chili powder.
Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, or until thickened.
Unroll dough and separate twists; cut each twist into thirds.
Pour bean mixture into a 12 x 8-inch baking dish.
Place twist pieces on top of hot bean mixture.
Bake at 375\u00b0 for 15 to 20 minutes, or until mixture is bubbly and twist pieces are a golden brown.
whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Inspect corn on the cob and remove
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
arge skillet; drain. Stir in corn, green pepper, onion, cornmeal, oregano
In a large saucepan combine corn, water, green or red bell
Beat egg slightly in mixing bowl.
Add ground beef, corn, cracker crumbs, chili sauce, sweet peppers, onion and oregano. Mix well.
Press meat mixture firmly into pastry shell.
Bake at 425\u00b0 for 20 to 25 minutes.
Spread topping (recipe follows) on filling.
Top with olives and bacon.
Bake an additional 5 minutes or until cheese melts.
Let stand 10 minutes before serving.
Heat oven to 350\u00b0.
Grease 13 x 9-inch baking dish.
In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Spoon into prepared dish.
Combine other ingredients in order listed.
Mix until just moistened.
Batter will be lumpy.
Pour over chicken mixture.
Bake 50 to 60 minutes.
Sprinkle with cheese.
Return to oven to melt cheese.
Let stand 10 minutes before serving.
Serves 8.
While making sauce, cook spaghetti or noodles.
Drain well.
Brown beef until partly done.
Add onion, pepper and garlic.
When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
Bake 1 hr covered at 325\u00b0F.
Mix dressing and chipotle pepper together until combined. Refrigerate until ready to use.
Heat oil in skillet.
Add corn, red pepper, onions, garlic and chili powder; saute until vegetables are crisp-tender.
Place salad greens on plate, top with vegetable mixture, then grilled chicken breast, sliced into strips.
Pour on the dressing and enjoy!
n the milk and reserved corn liquid (or water).
Stir
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
char corn on grill pan.
Fold
Heat oil in wok.
Add beef and onion.
Stir-fry over high heat until beef is done.
Drain excess fat.
Add chili powder, corn, tomatoes, sugar, oregano and dash of salt and pepper.
Bring to a boil.
Lower heat and simmer 8 to 10 minutes.
Stir in cheese until melted.
Spoon over shredded lettuce and top with corn chips.
Saute onions in butter or oleo.
Add chili, corn and tomatoes; mix.
Pour in baking dish.
Prepare corn meal mix per directions on box.
Add cheese to mix.
Pour corn meal mix over the ingredients.
Bake at 350\u00b0 for 30 minutes.
Makes 8 to 10 servings.