Mexicali Hamburger Casserole

Name: Mexicali Hamburger Casserole
Ingredients: 1 lb ground beef; 15 ounces Mexican-style tomatoes, diced; 1 cup frozen corn, thawed; 1/2 cup shredded Mexican blend cheese; 2 tablespoons Mexican blend cheese; 1/2 cup flour; 1/2 cup yellow cornmeal; 1 tablespoon sugar; 1 1/4 teaspoons baking powder; 1 egg, beaten; 2/3 cup milk; 2 tablespoons cooking oil; 1 cup red grape tomatoes, halved; 1/4 cup chopped fresh cilantro; 1/3 cup green olives, halved

15 ingredients

3 steps

Ingredients

1 lb ground beef
15 ounces Mexican-style tomatoes, diced
1 cup frozen corn, thawed
1/2 cup shredded Mexican blend cheese
2 tablespoons Mexican blend cheese
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoons baking powder
1 egg, beaten
2/3 cup milk
2 tablespoons cooking oil
1 cup red grape tomatoes, halved
1/4 cup chopped fresh cilantro
1/3 cup green olives, halved

Directions

1

preheat oven to 350 degrees. brown beef, drain fat. Stir in undrained tomatoes and corn; heat through. Transfer to greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese.
2

For corn bread toping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining two T cheese over the topping. Bake uncovered for 30 minutes or until topping is set. Let stand five minutes.
3

Stir together tomatoes, cilantro, and olives. Spoon over casserole before serving.