Mexicali Hamburger Casserole

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

Mexicali Hamburger Casserole
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
30 mins


  • 1 ½ pound lean ground beef

  • 1 ounce Mexican-style diced tomatoes

  • 1 ½ cup frozen whole kernel corn, thawed

  • ½ cup finely shredded Mexican cheese blend, plus 2 tablespoons, divided

  • ½ cup all-purpose flour

  • ½ cup yellow cornmeal

  • 1 tablespoon sugar

  • 1 ¼ teaspoon baking powder

  • 1 egg, beaten

  • cup milk

  • 2 tablespoon cooking oil

  • 1 Recipe Fresh Tomato Toss, (see recipe)

Fresh Tomato Toss

  • 1 cup red grape tomatoes, halved

  • ¼ cup coarsely chopped cilantro

  • ½ cup remaining frozen whole kernel corn

  • cup green olives, halved (optional)


  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

  1. In bowl stir together tomatoes, cilantro, remaining corn, and if desired, green olives, halved; spoon over servings. Serves 6.

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