Print Options

Back to Mexican Spoon Bread Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Mexican Spoon Bread Casserole

Mexican Spoon Bread Casserole
This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up.
2 ServingsPrep: 25 min. Bake: 25 min.

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
© Taste of Home 2013

2 of 2

Mexican Spoon Bread Casserole (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013