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Mexicali Hamburger Casserole (Aulikki Brandt)


Ingredients:

1 1/2 lb lean ground beef or turkey
1 15 oz can Mexican-style diced tomatoes
1 1/2 cups frozen whole kernel corn, thawed
1/2 cups plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 tbsp sugar
1/2 tsp salt
1 1/4 tsp baking powder
1 egg, beaten
2/3 cup milk
2 tbsp cooking oil
1 cup red grape tomatoes, halved
1/4 cup chopped cilantro
1/3 cup green olives, halved (optional)
1 recipe of Fresh Tomato Toss (see below)
Mary Dell"s Pantry Salsa
Sour cream

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 cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

Serve with fresh tomato toss, salsa and sour cream.

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.