Mexicali Spoon Bread Casserole Recipes

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MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!

Provided by SilentCricket

Categories     Oven

Time 1h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (12 ounce) can vacuum packed corn, don't drain
1 1/2 teaspoons salt
1 tablespoon chili powder
1/8 teaspoon pepper
1/4 cup sliced ripe olives (optional)
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

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!

Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

This casserole was a hit. Krissi and I are kind of the faint of stomach as far as heat goes. so we kind of questioned the cayenne AND the chili powder. But the men in the house loved it. If you are among the faint of stomach like us, you can certainly reduce the amount of heat. It would still be delicious.

Provided by Tonya Young

Categories     Casseroles

Time 1h10m

Number Of Ingredients 17

1 1/2 lb lean ground beef
1 c chopped onion
1/4 c green bell pepper, chopped
1 clove garlic, minced
15 oz tomato sauce
1 tsp cayenne pepper, optional
1 1/2 tsp salt
1 tsp chili powder to taste
1/8 tsp pepper
1/2 c ripe olives, sliced
1 can(s) corn
TOPPING INGREDIENTS
1 1/2 c milk
1/2 c yellow cornmeal
1/2 tsp salt
3/4 c cheddar cheese, shredded
2 large eggs, beaten

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 CASSEROLE



Mexicali Casserole image

I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.

Provided by cbrangel

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 (16 ounce) bag shredded fat free cheese (your choice)
1 onion, chopped
1 green pepper, chopped
1 (15 1/4 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce (I prefer pace's)
1 (16 ounce) container fat free sour cream
1 (6 1/2 ounce) package Mexican cornbread mix
2/3 cup skim milk

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.

Nutrition Facts : Calories 443.4, Fat 11.7, SaturatedFat 3.5, Cholesterol 89.3, Sodium 1932.3, Carbohydrate 56.4, Fiber 6.7, Sugar 17.9, Protein 34.5

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