Mexicali Hamburger Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) lean ground beef |
1 15 oz can mexican-style diced tomatoes |
1 1/2 cup(s) frozen whole kernel corn, thawed |
1/2 tablespoon(s) finely shredded mexican cheese blend, divided |
1/2 cup(s) all-purpose flour |
1/2 cup(s) yellow cornmeal |
1 tablespoon(s) sugar |
1 1/4 teaspoon(s) baking powder |
1 egg, beaten |
2/3 cup(s) milk |
2 tablespoon(s) cooking oil |
1 recipe fresh tomato toss |
Directions:
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
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