Mexicali Hamburger Casserole

Ingredients

• 1 1/2 pound(s) lean ground beef
• 1 15 oz can mexican-style diced tomatoes
• 1 1/2 cup(s) frozen whole kernel corn, thawed
• 1/2 tablespoon(s) finely shredded Mexican cheese blend, divided
• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) yellow cornmeal
• 1 tablespoon(s) sugar
• 1 1/4 teaspoon(s) baking powder
• 1 egg, beaten
• 2/3 cup(s) milk
• 2 tablespoon(s) cooking oil
• 1 recipe Fresh Tomato Toss

Preparation

1. 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. 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.