Monday, November 29, 2010

Beef Mexicali Casserole

1 1/2 pounds lean ground beef or pork

1 15-ounce can of Mexican-style diced tomatoes (Ro-Tel)

1 1/2 cup frozen whole kernel corn (thawed)

1/2 cup PLUS 2 tablespoons of finely shredded Mexican Blend Cheese (divided)

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon sugar

1 1/4 teaspoon baking powder

1 egg; beaten

2/3 cup milk

2 tablespoons cooking oil
1 cup red grape or cherry tomatoes cut into halves

1/4 cup chopped cilantro

remaining 1/2 cup of corn

1/3 cup green or black olives cut into halves

1. Preheat oven to 350 degrees. In 12" skillet, cook the hamburger or pork; drain off fat. Stir in undrained Ro-Tel and 1 cup of the corn; heat thoroughly. Stir in the 1/2 cup of cheese. Transfer to a greased 9" x 13" or 2-quart casserole dish. Set aside.

2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, egg, milk and oil. Stir well. When thoroughly mixed, pour or spoon it onto the meat mixture. Sprinkle with the last 2 tablespoons of cheese. Bake, uncovered for 30 minutes or until topping is set. Let stand for 5 minutes.

3. Put your fresh tomato toss together by stirring your halved tomatoes, cilantro and halved green or black olives together. Spoon this onto each individual serving of casserole.


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