Casseroles are one of my favorite busy night meals. I can put all of the ingredients together ahead of time and then just put it in the oven to cook when I need to start making dinner. I don’t need to stand over the stove stirring any pots. I don’t have to worry about whether or not I cooked it for 27 minutes or 32 minutes. I can add a few more vegetables or a bit more starch to make it stretch just a bit further. I can generally substitute ingredients based on what I have in the pantry or what is on sale at the grocery store this week.
Everyone in my home loves Mexican food. Some Mexican dishes are more labor intensive than others. So, when I’m having a super hectic day, I turn to this Mexicali Casserole recipe.
- 1 pound of lean ground beef
- 1 cup of canned corn
- 1 can of diced tomatoes
- ½ cup shredded cheddar cheese
- ½ cup flour
- ½ cup cornmeal
- 1 tbsp sugar
- 1¼ tsp baking powder
- ½ tsp salt
- 1 egg
- ⅔ cups of milk
- 2 tbsp vegetable oil
- Preheat the oven to 350F.
- Spray a 2 quart casserole dish with non stick spray.
- Brown the ground beef. Add the diced tomatoes and the canned corn and heat.
- Pour into the casserole dish. Sprinkle all but 2 tbsp of the shredded cheese over the top.
- In a separate bowl, mix the flour, cornmeal, sugar, baking powder and salt.
- Stir in the egg, milk and oil.
- Spread it over the top of the hamburger mixture & sprinkle with remaining cheese.
- Bake uncovered 30 minutes or until the top is golden brown.
- Let it stand for 5 minutes before serving.
What is your favorite Mexican recipe?
About the author: Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media. You can find her at Confessions of an Overworked Mom and The Socialite’s Closet.