Mexicali Hamburger Casserole
Hamburger, salsa, and corn are covered with corn bread for a bake that's homey and quick.
Ingredients
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1-1/2 lb. lean ground beef
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1 15-oz. can Mexican-style diced tomatoes
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1-1/2 cups frozen whole kernel corn, thawed
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1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
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1/2 cup all-purpose flour
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1/2 cup yellow cornmeal
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1 Tbsp. sugar
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1-1/4 tsp. baking powder
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1 egg, beaten
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2/3 cup milk
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2 Tbsp. cooking oil
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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.
3.
Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Nutrition information
Calories 506, Total Fat 27 g, Saturated Fat 10 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 125 mg, Sodium 603 mg, Carbohydrate 38 g, Total Sugar 8 g, Fiber 2 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 24%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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