Sombrero Casserole Recipes

SOMBRERO PIE

Steps:

• Preheat oven to 400. Peel and slice the onion. Drain the corn.
• Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
• Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
• Pour the meat into a 11x7 baking dish.
• In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
• Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
• Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
• Bake in 400 degree oven for 30-35 minutes.

CHICKEN SOMBRERO

Steps:

• 1. Mix wet ingredients together. Add remaining ingredients and mix well. Pour mixture into a large casserole dish and top with reserved cheese. Bake at 350 degrees for 45 min., or until mixture has thickened and top has browned.

SOMBRERO CASSEROLE

Steps:

• 1. Preheat the oven to whatever temperature your corn muffin mix is to be baked.
• 2. Brown the ground meat & onion together.
• 3. While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
• 4. When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
• 5. Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
• 6. Sprinkle the cheese evenly over the meat.
• 7. Spoon the corn muffin mix over all and carefully spread evenly.
• 8. Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
• 9. I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.