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Mexicali Hamburger Casserole

Makes: 6 servings
Prep 30 mins Bake 350°F 30 mins
Mexicali Hamburger Casserole
Ingredients
  • 1 1/2 pounds lean ground beef
  • 1 15 ounce canMexican-style diced tomatoes
  • 1 1/2 cups frozen whole kernel corn, thawed
  • 1/2 tablespoon finely shredded Mexican cheese blend, divided
  • 1/2 cup all-purpose 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 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
Makes: 6 servings
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 506,
  • Fat, total (g) 27,
  • chol. (mg) 125,
  • sat. fat (g) 10,
  • carb. (g) 38,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 8,
  • pro. (g) 30,
  • vit. A (IU) 923,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 56,
  • Cobalamin (Vit. B12) (µg) 3,
  • sodium (mg) 603,
  • Potassium (mg) 557,
  • calcium (mg) 242,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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