John Wayne Casserole ala ~DKBB~

 John Wayne Casserole ala ~DKBB~

For the base of this dish, you need to make 1 box Jiffy cornbread mix; make the cornbread per the instructions on the box, adding in 4 oz. hatch chilis if desired. Bake in a smaller glass baking dish (ideally 7 x 11). While this is baking, put the rest of the ingredients together:

1 lb. ground beef
2 Tbsp. olive oil
1 small onion, diced
1 small red bell pepper, diced
2 jalapenos, diced
4 oz. hatch chilis
1 14.5 oz. can fire-roasted tomatoes (do NOT drain)
½ cup pinto beans (drained)
1 packet taco seasoning
½ cup mayonnaise
½ cup sour cream
½ cup pepperjack shredded cheese
½ cup Mexican blend shredded cheese
4 or more green onions, thinly sliced (for garnish)

• Oven should still be warm from the cornbread; you want it at 350°F to bake this dish.
• Cook the hamburger in a large skillet, breaking it up into small pieces, until browned and cooked through (7 to 9 minutes); transfer this to a big bowl (do not drain).
• Return the skillet to medium-high heat, add 2 Tbsp. olive oil; add the onion, red bell pepper, and jalapeno and cook, stirring occasionally, until the veggies are softened and just beginning to brown (5 to 7 minutes); when the veggies are done, take 2 to 3 Tbsp. of them out and set aside in a small bowl.
• Return the beef to the skillet; turn heat to high, stir in the fire-roasted tomatoes, pinto beans, hatch chilis, and taco seasoning packet; bring to a boil; continue to cook until it is heated through and the taco spices are evenly distributed (4 minutes); turn off heat.
• Mix the mayonnaise and sour cream together well in a small bowl; add in ¼ cup pepperjack cheese and ¼ cup Mexican blend cheese; add in the veggies you set aside; mix well.
• Spoon the beef mixture over the cooked and cooled cornbread evenly; dollop the spread over the beef layer and spread as evenly as you can; sprinkle remaining cheeses over all.
• Bake 20 to 25 minutes; you want the cheeses melted and the casserole bubbling.
• Let cool for 15 minutes; serve with sliced green onions if desired.

Chinese Braised Daikon Radish ala ~DKBB~

(original recipe from www.omnivorescookbook.com)

1 Tbsp. vegetable oil

2 green onions, chopped
1 tsp. ginger
1lb. ground meat (beef, pork, chicken, or turkey)
2 tsp. Doubanjiang, or Gojuchang, paste
2 lb. Daikon radish (sliced and quartered)
2 cups chicken stock (or vegetable stock or water)
1 Tbsp. soy sauce
1 Tbsp. Shaoxing wine (or dry sherry)
1 Tbsp. sugar
1/8 tsp. Chinese 5-spice powder
¼ to ½ tsp. red pepper flakes to taste
¼ tsp. fine sea salt, or to taste

• Heat a medium-size Dutch oven (or heavy-duty pot) over medium heat until hot; add oil; add green onions and ginger; cook for 1 minute to release flavor.
• Add ground meat; cook until no pink remains; add doubanjiang or gojuchang and mix in well so the meat is evenly coated, then add the radish; cook and stir to mix well.
• Add the wine, chicken stock, soy sauce, sugar, 5-spice, and pepper flakes; cook over medium high heat until it comes to a boil; reduce heat to medium low and simmer 15-20 minutes, or until radish is tender; add salt to taste.

Serve with steamed rich or by itself.