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Mexican Cornmeal Casserole

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  Cooked yellow cornmeal 3 Cup (48 tbs), cooked freshly (Hot)
  Vegetable oil 2 Teaspoon
  Chopped onions 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Cooked ground beef 8 Ounce, crumbled
  Tomato sauce 1 Cup (16 tbs)
  Chopped drained canned mild green chilies 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Chili powder 1 Teaspoon
  Oregano leaves 1 Teaspoon
  Cheddar cheese 4 Ounce, shredded
  Sour cream 3⁄4 Cup (12 tbs)

Spray a baking sheet with nonstick cooking spray; pour cornmeal onto sheet and, using a spatula, spread in an even layer, about 1/2-inch thick.
Allow to cool; cut into 2 1/2-inch squares and set aside.
Preheat oven to 400°F.
In 10-inch skillet heat oil; add onions and garlic and saute until onions are translucent, about 2 minutes.
Add remaining ingredients except cornmeal, cheese, and sour cream and cook, stirring constantly, for about 5 minutes to blend flavors.
In bottom of a 2-quart casserole arrange a layer of half of the cornmeal squares; top with meat mixture, then 2 ounces cheese, then sour cream, then remaining cornmeal squares.
Sprinkle remaining 2 ounces cheese over cornmeal and bake until cheese is thoroughly melted, about 20 minutes.
Remove from oven and let stand for 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3432 Calories from Fat 1177

% Daily Value*

Total Fat 130 g200.7%

Saturated Fat 58.9 g294.4%

Trans Fat 0 g

Cholesterol 370.8 mg123.6%

Sodium 1589.2 mg66.2%

Total Carbohydrates 455 g151.6%

Dietary Fiber 53.3 g213.3%

Sugars 26.6 g

Protein 142 g284.9%

Vitamin A 159.4% Vitamin C 107.1%

Calcium 118.6% Iron 131%

*Based on a 2000 Calorie diet

Mexican Cornmeal Casserole Recipe