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Casserole Mexican

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Ingredients
  Chuck 1 Pound, ground
  Mexican dinner 1⁄3 (1 package)
  Water 1 Cup (16 tbs) (adjust quantity as required)
  Canned whole kernel corn 8 3⁄4 Ounce, undrained (1 can)
  Corn muffin mix 6 Ounce (1/2 of 12-oz size package)
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 400F.

MAKING
2. In 10-inch skillet with a heat-resistant handle, brown chuck and drain off fat.
3. Stir in sauce and seasoning from skillet dinner, along with 1 1/2 cups water and bring to boiling.
4. Stir in cooked noodles dinner and corn and simmer reducing heat with cover stirring occasionally, 5 minutes.
5. Prepare 1/2 package of corn-muffin mix, as package label directs, using egg and milk.
6. Remove skillet from heat and spread batter over meat mixture.
7. Bake 15 minutes until golden-brown.

SERVING
8. Serve Casserole Mexicana with garnish as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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