Mexicali Hamburger Casserole

Hamburger, salsa, and corn are covered with corn bread for a bake that's homey and quick.

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64 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F
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Mexicali Hamburger Casserole
Ingredients
1 1/2
pounds lean ground beef
1
15 ounce can Mexican-style diced tomatoes
1 1/2
cups frozen whole kernel corn, thawed
1/2
tablespoon finely shredded Mexican cheese blend, divided
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
Recipe Fresh Tomato Toss, (see recipe)
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.
Fresh Tomato Toss
Ingredients
1
cup red grape tomatoes, halved
1/4
cup coarsely chopped cilantro
1/2
cup remaining frozen whole kernel corn
1/3
cup green olives, halved (optional)
Directions
  1. In bowl stir together tomatoes, cilantro, remaining corn, and if desired, green olives, halved; spoon over servings. Serves 6.
Nutrition Facts (Mexicali Hamburger Casserole)
    Per serving:
  • 506 kcal cal.,
  • 27 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 125 mg chol.,
  • 603 mg sodium,
  • 38 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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