Mexican Spoon Bread Casserole Recipe

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This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up.

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Mexican Spoon Bread Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

1/2 pound ground beef
1 small onion, chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
2/3 cup tomato sauce
1/2 cup frozen corn, thawed
2 tablespoons sliced ripe olives
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
TOPPING:
3 tablespoons cornmeal
1/2 cup milk
1/8 teaspoon salt
1/4 cup shredded cheddar cheese
1 egg, lightly beaten

Directions

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg.
Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 436 calories, 20 g fat (10 g saturated fat), 185 mg cholesterol, 1,418 mg sodium, 31 g carbohydrate, 4 g fiber, 33 g protein.

Originally published as Mexican Spoon Bread Casserole in Cooking for One or Two Cookbook , p135

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Mexican Spoon Bread Casserole

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Reviewed on Jun. 19, 2012 by babsvo07

Anytime my husband walks in and says something smells good and then says it tastes good, it's a definite five stars. Doubled it and had the other half a three days later.

Reviewed on Jan. 03, 2012 by germanycook

Made this for my husband and me - a nice amount for 2 people and it was a nice change from your usual tomato/noodle beef casserole. I didn't have any olives so just added more corn. It was easier than the recipe looks, too!