Mexicali Hamburger Casserole

Mexicali Hamburger Casserole

Recipe from Better Homes and Gardens

Ingredients

• 1-1/2 lb. lean ground beef
• 1 15-oz. can Mexican-style diced tomatoes
• 1-1/2 cups frozen whole kernel corn, thawed
• 1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 Tbsp. sugar
• 1-1/4 tsp. baking powder
• 1 egg, beaten
• 2/3 cup milk
• 2 Tbsp. 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.

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.