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Sombrero Casserole Recipe

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Corn bread and cream-style corn add a touch of sweetness to this hearty casserole. I sometimes sprinkle crushed tortilla chips on top before baking.— Kelley Enyeart, Marceline, Missouri

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Sombrero Casserole Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6 Servings

25 35 60

Ingredients

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 eggs
4 cups (16 ounces) shredded cheddar cheese, divided
1 cup picante sauce

Directions

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine corn bread mixes, corn and eggs; mix well. Spread half into a greased 13-in. x 9-in. baking dish. Top with the meat mixture, 3 cups of cheese and the picante sauce. Spread with remaining corn bread mixture; sprinkle with remaining cheese. Bake, uncovered, at 350— for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.

Helpful Hint: Although they're made with basically the same ingredients, picante sauce usually has a smoother texture and milder flavor than salsa.

Nutritional Facts 1 serving (1 each) equals 643 calories, 34 g fat (21 g saturated fat), 197 mg cholesterol, 1,230 mg sodium, 49 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Sombrero Casserole in Taste of Home Ground Beef Cookbook , p290

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Reviews for Sombrero Casserole (2)

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Reviewed on Jan. 30, 2012 by leetodtz

We skipped the green peppers and did not bake it with the picante sauce. It was really delicious and filling. We will be making this again.

Reviewed on Feb. 10, 2010 by Sunshine031294

I have been making this receipe for a couple of years now. My family loves all the flavors combined. You can dress it up with other mexican favorites too! I do cut back on the cheese to help reduce some fat content.