Mexicalli Casserole

READY IN: 50mins
Recipe by SooZee

A recipe taken from an old Woman's Circle cookbook. A nice blend of seasonings, quick to fix and very tasty.

Top Review by Happy Harry 2

Made this last nite and it really filled the bill! I had lots of homemade (no meat,soy crumbles) chili in the freezer, also frozen corn. I was concerned that it would not serve eight, no less my four hungry male students!, so I doubled up on everything. Had enough corn bread to cover the whole thing. I also chopped a serrano chile and added it to the topping. Served it with warm corn tortillas and a simple salad. The guys LOVED it. This is great for a meatless meal!

Ingredients Nutrition

  • 12 cup chopped onion
  • 1 tablespoon shortening, melted
  • 1 (15 ounce) can tomatoes, chopped and drained
  • 1 (17 ounce) can kernel corn, drained
  • 2 (15 ounce) cans chili with beans
  • 1 (8 ounce) package corn muffin mix
  • 1 cup shredded cheddar cheese


  1. Heat oven to 350.
  2. In skillet, cook onion in shortening until limp.
  3. Add tomatoes, corn, chili; mix until well blended.
  4. Pour into 12 x 8 inch baking dish.
  5. Prepare corn muffin mix according to package.
  6. Stir cheese into the muffin batter.
  7. Spoon batter mix around edge of baking dish.
  8. Bake 30 minutes.
  9. This is great with jalapeno pepper cheese as well as cheddar cheese.

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