Sunday, December 02, 2012
Potluck and presentation
After the annual meeting (and before the meal), I presented a mix of historic photographs and newspaper reports on passenger service, which ran from March 1888 to January 1939. One of the two daily trains was provided by a McKeen motor car.
The meeting and potluck were a success. The volunteers enjoyed my presentation. And the dish was nearly cleaned.
Leave the beef-bean-corn mixture a little on the dry side. You do not want a moist or sloppy sauce. The recipe is a favorite of Deer Crossing Camp in Eldorado National Forest, California. A double recipe fits in a 12x20x4-inch hotel pan and serves 24.
2 pounds ground beef
1-1/ ounces taco seasoning
2 (15-ounce) cans black beans, drained and rinsed
frozen whole kernel corn
1-1/2 cups salsa
1 (10-ounce) package corn chips
8 ounces cheddar cheese, shredded
8 ounces jack cheese, shredded
Saute ground beef in heavy skillet over medium heat until done. Drain excess off fat. Stir in taco seasoning, beans, corn and salsa. Simmer 10 minutes to develop flavor.
Line greased 9x13x3-inch pan with half of the corn chips. Spoon beef mixture over tortilla or corn chips. Top pan with half of each cheese. Top pan with remaining half of the corn chips.
Bake in 350-degree oven, until casserole is bubbling around edges, about 20 to 30 minutes. Sprinkle remaining cheeses over chips. Return to oven and continue baking until cheese has melted.
Cool 15 minutes, then cut 3 by 4. Serve an equal portion of the filling with cheesy chip layer. Serves 12.