Mexicali Hamburger Casserole

Photo: Sweetnlow257

Yield: 1 serving
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  • 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


  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.
January 2014

This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.

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