South American Casserole (With a North American Twist)
"This dish is a quick version of the South American hallacas, which is a cornmeal dough wrapped around a spicy meat mixture. This version adds a little Tex-Mex taste to the dish."
photo by KristinV
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 240.97 g package corn muffin mix
- 566.99 g ground pork or 566.99 g ground beef
- 1 medium onion, chopped (about 1 cup)
- 1 medium green bell pepper, chopped (3/4 cup)
- 304.75 g can condensed tomato soup
- 4.92 ml garlic powder
- 118.29 ml raisins
directions
- Preheat the oven to 350 degrees. In a medium bowl, prepare the corn muffin mix according to the package directions, but do not bake; set aside the batter.
- In a large skillet, saute the ground meat and drain well, reserving 2 T. of the drippings in the pan. Saute the onion and green pepper in the drippings over medium heat for about 4-5 minutes, or until soft. Return the drained meat to the pan and add the soup, garlic powder, and raisins; mix well.
- Pour the mixture into an 8-inch-square baking dish that has been coated with nonstick vegetable spray. Spread the corn muffin mixture evenly over the meat mixture. Bake for 30 minutes or until the muffin topping is firm.
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Reviews
-
I had a few 'problems' with the ingredients... I used a Jiffy Corn Muffin Mix copy cat recipe as we don't have corn muffin mix in Australia and I found it too sweet even though I cut back on the amount it called for. And the Tomato Soup I used was also too sweet for my tastes. Despite a bit of a sugar overload I really enjoyed this dish and will be trying it out again after adjusting these issues. I used vegan mince for the ground beef. Made for ZWT 7 (The Hot Pink Ladies)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
