MEXICAN POT PIE and LUNCH AT ROSA'S!

One of the things we missed most while living in Maine, 

was some good ole' Texas Tex-Mex food!

The funny thing is,

if you don't live in Texas,

you are sometimes not familiar with

good Mexican food.

Texas offers authentic Mexican items

such as La Hacienda Ranch down in the

Fort Worth Stockyards

or

you can dine on some mouth-watering

Tex-Mex!

Our dear blogging friend and fellow Texas gal,

 BJ at 

sweetnothingsbj.blogspot.com, 

noted in a recent post about celebrating Cinco De Mayo at Rosa's Cafe. 

It was yet another favorite thing in Texas that we share.

The darling and I are fortunate enough to have a Rosa's right down the road from us and

I could not resist snapping a few pictures at 

lunch last summer of their vibrant colorful vibe!

If you like Mexican Pottery, then you would love dining at Rosa's.

I think I am going to look for a pottery piece at Trade Days next month! 

Thanks for lunch Mr. Wonderful......

He's my Cutie Patootie! 

They make the most divine tortilla's you ever tasted!

and..

don't forget to try their chocolate cake....

it's amazing!

"Put down your I-phone and step away from the camera!"

It's time to EAT!

There is nothing better than
Tex-Mex
on a Friday night!

Mexican Pot Pie

 1 cup yellow cornmeal

1 ½ teaspoon salt

1 cup cold water

3 cups boiling water

2 jalapeño peppers, chopped

1 medium onion chopped

1 large green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons vegetable oil

2 cups of fresh chopped tomatoes

1 tablespoon chili powder

2 teaspoons each, cumin and oregano

1 cup cooked pinto beans

1 package of frozen corn, defrosted

1 pound ground chuck, cooked

Make a cornmeal mush by combining cornmeal, salt and cold water. Whisk the boiling water into the mush and cook 25 minutes over a double boiler, whisking occasionally.

Saute' together the jalapeno peppers, onion, bell pepper and garlic in the vegetable oil until soft.

Add the tomatoes, chili powder, cumin and oregano.

In a greased 9-inch round baking dish, spread half of the cornmeal mixture. Layer the pinto beans, corn, and ground chuck.

Cover with tomato filling mixture. Spread remaining cornmeal mixture on top. Bake at 350 degrees F. for 30-40 minutes.