Mexicali Hamburger Casserole is a mouthwatering, ground beef based dish with a cornbread topping. Recipe enough for 6 large servings.

You can make this Mexicali Hamburger Casserole as hot or not as you wish. I added 1 teaspoon of Dried Crushed Chilies and it was HOT!

I am sure from my recipes lately, you can see I am on a Mexican roll here ! This happens a lot when I am cooking and as I mentioned in a previous post, most of the recipes, which I have made the last couple of days, have been found on-line.

The original recipe, here, was a little confusing in the ingredient part, and also, I could not find Yellow Cornmeal, apparently not a big thing in SA!

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Transfer the meat mixture to the oven dish (step 3 in recipe card)

Top with the Cheddar Cheese – keep 2 – 3 TB aside (step 4 in the recipe card)

Combine the Flour, Polenta, Sugar, Salt and Baking Powder in a medium mixing bowl – add the Egg, Milk and Oil – stir well and pour over the Cheddar Cheese (step 5 in the recipe card)

More Casserole recipes you might like:

• Amish Country Casserole
• Creamy Tuna Corn Casserole
• Paprika Beef Casserole (Slow-Cooker)
• Cheesy Hashbrown Ham Casserole
• Cheesy Ground Beef and Potato Casserole

Mexicali Hamburger Casserole

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Mexicali Hamburger Casserole

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Bake Time: 30 minutes

Total Time: 55 minutes

Mexicali Hamburger Casserole is a mouthwatering, ground beef based dish with a cornbread topping. Recipe enough for 6 large servings.

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Ingredients

FILLING:

• 1.2 kg Lean Ground Beef ( 3 1/4 pounds )
• 2 cans (410 g each) Mexican Style Tomatoes
• 1 1/2 cups Frozen Corn, defrosted
• 1 t Dried Crushed Chilies (optional or use less)
• 1 cup Cheddar Cheese, grated, divided

CORNBREAD TOPPING:

• 1/2 cup Flour
• 1/2 cup Polenta, (or Yellow Cornmeal)
• 1 TB Sugar
• 1/2 t Salt
• 1 1/2 t Baking Powder
• 1 Egg, large, beaten
• 2/3 cup Milk
• 2 TB Vegetable Oil

TO SERVE:

• 1 cup Cherry Tomatoes, halved
• 1/4 cup Parsley, chopped
• 1/2 cup Frozen Corn, defrosted
• 1/4 cup Black Olives, chopped (optional)

Instructions

1. Pre-heat oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
2. Brown the Ground Beef in a large pan until done – add the Tomatoes, Dried Chilies (if using) and Corn – heat through
3. Transfer the meat mixture to the oven dish
4. Top with the Cheddar Cheese. (keep 2 – 3 TB aside)
5. Combine the Flour, Polenta, Sugar, Salt and Baking Powder in a medium mixing bowl – add the Egg, Milk and Oil – stir well and pour over the Cheddar Cheese
6. Sprinkle with the remaining grated Cheddar Cheese – bake uncovered for 25 – 30 minutes until the topping has set
7. Remove from oven, let stand 5 minutes
8. In a separate bowl, mix the Tomatoes, Parsley, Corn and Olives (if using)
9. Serve the casserole with the Tomato mixture

Nutrition Information

Yield 6 Servings
Amount Per Serving Calories 738Total Fat 38gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 232mgSodium 749mgCarbohydrates 30gFiber 3gSugar 6gProtein 67g

Nutrition value is not always accurate

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Serve the casserole with the Tomato mixture.