I bought a cookbook from Lone Star Dutch Oven Society, and I'm going to try this one on my next trip.
Rancher's Meat Pie
Cook Time: 45 min Total Time: 45 min Difficulty: Medium Servings: 12 Source: Texas Treasury Dutch Oven Cooking
2 Ibs beef, (chuck) cut into % inch cubes
2 cups onions (2 large), chopped
6 potatoes, medium size, peeled, cubed
4 carrots, medium, peeled, quartered and cut into 1 Inch long pieces
2 jalapeños, minced
1/2 cup mushrooms, sliced, dried or fresh
2 - 10 oz cans Rotel® tomato-pepper sauce, drained
1 - 8 oz can tomato sauce
4 medium sized sweet green peppers, chopped
2 cups canned whole kernel com, drained
2 Tbsp chili powder
3 tsp salt
2 tsp pepper
Сrust: (a сumin-pеcan corn bread)
2 cups all-purpose flour
1 1/2 cups yellow com meal
4 Tbsp sugar
3 tsp cumin seed (*)
1/2 cup vegetable or olive oil
1 large red bell pepper, chopped() 1 1/3 cups chopped pecans ()
2 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper (*)
2 cups milk
2 large eggs
Brown beef until no longer pink and onions are translucent in an oiled 12 inch pot.
Stir in potatoes, carrots, jalapeños, mushrooms, Rotel® tomato-pepper sauce, green peppers, com, chili powder, salt, and pepper.
Bring to a boil, lower heat, cover and simmer 15 minutes. Use 12 briquets under and 16 over.
Note: For quick prep., use 2 pkgs. ready mix cornbread mix, Mix
per package directions and add items with (*) above.
Mix dry ingredients in a large bowl. Whisk milk, oil, and egg in a small bowl to blend.
Add milk mixture to dry ingredients and stir just until evenly moistened.
Mix in red bell pepper and pecans.
Pour batter on top of meat mixture. Bake at 400°F (6 briquets under and 20 briquets on top) until top is a golden brown and tester inserted into center comes out clean, about 30 - 35 minutes.