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Mexican Cornmeal Casserole

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

Spray a baking sheet with nonstick cooking spray; pour commeal onto sheet and, using a spatula, spread in an even layer, about 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 corn-meal 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: 
Side Dish

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Mexican Cornmeal Casserole Recipe