Mexicali Hamburger Casserole
pounds lean ground beef
15 ounce can Mexican-style diced tomatoes
cups frozen whole kernel corn, thawed
tablespoon finely shredded Mexican cheese blend, divided
cup yellow cornmeal
teaspoons baking powder
tablespoons cooking oil
Recipe Fresh Tomato Toss, (see recipe)
- 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.
- 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
cup red grape tomatoes, halved
cup coarsely chopped cilantro
cup remaining frozen whole kernel corn
cup green olives, halved (optional)
- 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