2 lbs. hamburger (ground chuck)
1 large onion, chopped
1 bunch green onions, thinly sliced
1 small green bell pepper, chopped
1/3 cup parsley, minced
2 tsp. garlic, minced
2 jars processed mushrooms, sliced
1 can green chilies, finely diced
2 tsps. mild chili powder
2 packages taco seasoning
1 medium-size jar smooth salsa
1-8 oz. can enchilada sauce
1-8 oz. can taco sauce
1 can cream of chicken soup
3 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
1/4 cup minced cilantro
2 cans black beans, drained
2 cans garbanzo beans, drained
1 tub cottage cheese, washed
1 lb. grated or shredded cheeses
2 packages Mexican-style cornbread mix, 6 oz. size
1 tub sour cream for garnish
Shredded lettuce for garnish

Start off by liberally spraying a 5-quart Dutch oven with Pam. Then drop in the ground chuck and fry it down over high heat until it becomes thoroughly browned. When it's done, take a slotted spoon, remove it from the pot, and set it aside for a while.

Next, in the same pot you browned the beef, combine and saute in the drippings the onions, green onions, bell pepper, parsley, and garlic until the mixture softens (which should take about 4 minutes). Now add the ground beef back to the wilted seasoning vegetables and stir everything together well.

At this point, fold into the meat mix the mushrooms, green chilies, chili powder, taco seasoning, salsa, enchilada sauce, taco sauce, chicken soup, cumin, salt, and black pepper. Now simmer this mixture very gently over medium-low heat for about 10 minutes, taking time to stir continuously.

When you're ready to build the 'pies,' take two anodized or Teflon-coated 12-inch skillets (they will need to have oven-safe handles since they'll go into the oven) and spray them liberally with Pam. Then begin layering into each skillet all of the ingredients in small batches-meat mixture on the bottom, followed by a sprinkling of cilantro, followed by a thin layer of black beans, followed by a thin layer of garbanzo beans, followed by a thin layer of cottage cheese, and finally by a thin layer of shredded cheese. Then repeat the layers once more in the same order and set the pans aside to 'compact and settle' for about 10 minutes while you make the cornbread crown.

Using two 6-ounce packages of Mexican-Style cornbread mix, prepare the batter according to package directions (usually the mix plus 1-1/3 cups of milk plus two eggs). When fully blended, pour the mixture evenly over the two pans of casserole ingredients. Then slide them into a preheated 450-degree oven and bake uncovered for 30-35 minutes or until the cornbread crown is richly browned.

All that's left now is to place a handful of shredded lettuce on a dinner plate, spoon out the Spanish Pan Pie over the lettuce, drop a hearty dollop of sour cream right on the top, maybe sprinkle with a little extra shredded cheese while still piping hot, and dive in!


Chef's Notes:
1. This dish is at its peak when eaten right out of the oven as soon as it is baked. But it's also pretty tasty the next day when popped into the microwave right out of the fridge.

2. It is not uncommon to have extra ingredients left over after building the pan pies. If you find this to be your case, simple combine everything together in one bowl, cover tightly with plastic wrap, and stash in the refrigerator. Then a couple of days later, heat up a half-dozen or so taco shells, dice up a couple of ripe tomatoes, shred a little extra lettuce, and use the 'extras' you saved as taco filling.

3. This dish need not be done in skillets. It comes out just as pretty and just as appetizing in a couple of baking pans. And if you're doing this for a church potluck, you can even make 'em in the disposable aluminum kind.

4. Feel free to either double or halve the recipe. The ingredients listed above will serve about 10-12 folks. You can reduce that to 6 by cutting the recipe in half.