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Ingredients
| ground beef: 1 lb |
| red tomatoes: 1 |
| frozen sweet yellow corn kernels: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| cornmeal: 1/2 cup |
| granulated sugar: 1 tsp |
| baking powder: 1 tsp |
| eggs: 1 |
| whole milk: 2 cups |
Mexicali hamburger casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.