Mexicali Hamburger Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A quick and tasty supper. Ingredients:
1 lb ground beef |
15 ounces mexican-style tomatoes, diced |
1 cup frozen corn, thawed |
1/2 cup shredded mexican blend cheese |
2 tablespoons mexican blend cheese |
1/2 cup flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar |
1 1/4 teaspoons baking powder |
1 egg, beaten |
2/3 cup milk |
2 tablespoons cooking oil |
1 cup red grape tomatoes, halved |
1/4 cup chopped fresh cilantro |
1/3 cup green olives, halved |
Directions:
1. preheat oven to 350 degrees. brown beef, drain fat. Stir in undrained tomatoes and corn; heat through. Transfer to greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread toping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining two T cheese over the topping. Bake uncovered for 30 minutes or until topping is set. Let stand five minutes.
3. Stir together tomatoes, cilantro, and olives. Spoon over casserole before serving.
|
|