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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

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.
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.