Mexicali Bake Recipes

MEXICALI CASSEROLE

Steps:

• Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
• After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
• Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
• While meat is simmering, preheat oven to 375°F.
• Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
• Bake in oven for approximately 25 minutes or until brown.
• Cool for 5 minutes then serve.
• Add sour cream to taste.

MEXICALI HAMBURGER CASSEROLE

Steps:

• 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.
• 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.
• Stir together tomatoes, cilantro, and olives. Spoon over casserole before serving.

MEXICALI CHICKEN CASSEROLE

Steps:

• Combine first 4 ingredients in 3 qt casserole or dutch oven.
• In large bowl combine all dry ingredients and then add milk, margarine and eggs.
• Stir in onion, chilies and pimento.
• Pour over chicken mixture.
• Bake at 350 degrees for about 50-60 minutes.

MEXICALI SPAGHETTI BAKE

Steps:

• While making sauce, cook spaghetti or noodles.
• Drain well.
• Brown beef until partly done.
• Add onion, pepper and garlic.
• When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
• Bake 1 hr covered at 325°F.

MEXICALI SPOON BREAD CASSEROLE

Steps:

• 1. Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
• 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
• 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
• 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
• 5. Immediately pour the topping onto the meat mixture.
• 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

MEXICALI SPOON BREAD CASSEROLE

Steps:

• Brown beef, onions, green pepper, and garlic over medium heat.
• Drain off any fat.
• Add remaining ingredients.
• Heat through.
• Pour meat mixture into baking dish; I use a 13"x 9" pan.
• Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
• Cook and stir over medium heat until mixture thickens.
• Remove from heat and stir in cheese and eggs; mix well.
• Immediately pour onto beef mixture and spread evenly.
• Bake at 375 for about 40 minutes, until golden.
• Serve with sour cream and any other of your favorite Mexican garnishes!

SARCIE'S CHICKEN MEXICALI

Steps:

• Combine all the layer 2 ingredients in a large bowl.
• Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
• Spread layer 2(chicken mixture) over the tortilla's.
• Spread layer 3(cheeses) over the chicken mixture.
• Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.