Mexican Spoon Bread Casserole Recipe

4.5 1 2
Publisher Photo

Mexican Spoon Bread Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 whole milk
  • 1/8 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • 1 large 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 in the center comes out clean. Yield: 2 servings.
Originally published as Mexican Spoon Bread Casserole in Cooking for One or Two Cookbook 2003, p135

Nutritional Facts

1 cup: 436 calories, 20g fat (10g saturated fat), 185mg cholesterol, 1418mg sodium, 31g carbohydrate (8g sugars, 4g fiber), 33g protein.

  • 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 whole milk
  • 1/8 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • 1 large egg, lightly beaten
  1. 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.
  2. 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.
  3. 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 in the center comes out clean. Yield: 2 servings.
Originally published as Mexican Spoon Bread Casserole in Cooking for One or Two Cookbook 2003, p135

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MY REVIEW
germanycook User ID: 6411056 77184
Reviewed Jan. 3, 2012

"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!"

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