Mexicali Hamburger Casserole
Ingredients
1 1/2 pounds lean ground beef
1 15 ounce can Mexican-style diced tomatoes
1 1/2 cups frozen whole kernel corn, thawed
1/2 tablespoon finely shredded Mexican cheese blend, divided
1/2 cup all-purpose 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 Recipe Fresh Tomato Toss, (see recipe)
Directions
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.
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.
Fresh Tomato Toss
Ingredients
1 cup red grape tomatoes, halved
1/4 cup coarsely chopped cilantro
1/2 cup remaining frozen whole kernel corn
1/3 cup green olives, halved (optional)
Directions
In bowl stir together tomatoes, cilantro, remaining corn, and if desired, green olives, halved; spoon over servings. Serves 6.
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