Git along little dogie (and a short little cat) and make this Southwestern inspired casserole. Beefy and cheesy on the bottom with super moist corn cake on top and when the flavors meld together its casserole perfection.
So ring that dinner chime because this recipe is sure to please the buckaroos in your neck of the woods.
Serves 6 to 8
What You’ll Need:
- 1 teaspoon oil
- 1 cup onion – chopped
- 1 ½ pounds hamburger
- 1 teaspoon cumin
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 (4 oz) can diced mild green chilies – divided
- 1 (15 oz) diced tomatoes with chili seasoning
- 2 boxes corn muffin mix
- 2 eggs
- 1 (15 oz) can creamed corn
- ¼ cup sour cream
- 8 ounces shredded cheddar-Jack or Mexican blend cheese –divided
Preheat oven to 350° and grease a 9×13 baking dish.
In a skillet heated to medium; heat the oil and add the onion. Cook until just becoming translucent. Add the hamburger and brown, draining any excess fat. Season with cumin and chili powder, salt and pepper. Add the tomatoes, half the can of green chilies and stir to combine. Set aside.
In a large bowl, mix the corn muffin mix, eggs, creamed corn, sour cream and the other half can dice green chilies until well combined.
Pour the meat mixture into greased 9 x 13 baking dish. Sprinkle three quarters the cheese over the beef. Top with the corn muffin mixture, spreading to cover. Bake at 350°F for 40 minutes or until top is golden brown and a toothpick inserted in the middle comes out clean.
Sprinkle remaining shredded cheese over top and return to oven for 2 minutes or until melted.
Serve with a big green salad and you’re all set!