Mexicali Hamburger Casserole

Submitted by Mrs. Wright

"A quick and tasty supper."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 1 lb ground beef
• 15 ounces Mexican-style tomatoes, diced
• 1 cup frozen corn, thawed
• 1⁄2 cup shredded Mexican blend cheese
• 2 tablespoons Mexican blend cheese
• 1⁄2 cup flour
• 1⁄2 cup yellow cornmeal
• 1 tablespoon sugar
• 1 1⁄4 teaspoons baking powder
• 1 egg, beaten
• 2⁄3 cup milk
• 2 tablespoons cooking oil
• 1 cup red grape tomatoes, halved
• 1⁄4 cup chopped fresh cilantro
• 1⁄3 cup green olives, halved

directions

1. preheat oven to 350 degrees. brown beef, drain fat. Stir in undrained tomatoes and corn; heat through. Transfer to greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread toping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining two T cheese over the topping. Bake uncovered for 30 minutes or until topping is set. Let stand five minutes.
3. Stir together tomatoes, cilantro, and olives. Spoon over casserole before serving.