1/2 cup plus 2 Tbsp. finely shredded Mexican cheese blend, divided
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 Tbsp sugar
1 1/4 tsp baking powder
1 egg, beaten
2/3 cup milk
2 Rbsp cooking oil
1 Recipe fresh tomato toss,
Instructions
Preheat oven to 350. 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-qt baking dish. sprinkle with 1/2 cup of cheese.
For corn bread tropping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 Tbsp. cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
Fresh Tomato Toss- In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings.
Originally Submitted
6/28/2011
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