Git along little dogie (and a short little cat) and then make this Southwest Casserole. Beefy and cheesy on the bottom with super moist corn cake on top and when the flavors meld together its casserole perfection.
This easy casserole comes together in a flash and satisfies the heartiest appetites.
So ring that dinner chime because this recipe is sure to please the buckaroos in your neck of the woods. I’m pretty sure that was cowboy talk *wink*.
SOUTHWEST CASSEROLE
Serves 6 to 8
What You’ll Need:
Hamburger Mixture
- 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
Corn Cake
- 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
Here’s How:
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! Enjoy your Southwest Casserole!
SOUTHWEST CASSEROLE
Ingredients
Hamburger Mixture
- 1 teaspoon oil
- 1 cup onion chopped
- 1 ½ pounds hamburger
- 1 teaspoon cumin
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 4 ounce can diced mild green chilies divided
- 1 15 ounce can diced tomatoes with chili seasoning
Corn Cake
- 2 8.5 ounce boxes corn muffin mix
- 2 eggs
- 1 15 ounce can creamed corn
- ¼ cup sour cream
- 8 ounces cheddar-Jack or Mexican blend cheese shredded and divided
Instructions
To make hamburger mixture
- Preheat oven to 350° and grease a 9x13 baking dish.
- In a large skillet heated to medium; heat the oil and add the onion. Cook until softened.
- 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. Let this simmer on low while you make the corn cake.
To make the corn cake topping
- In a large bowl, mix the corn muffin mix, eggs, creamed corn, sour cream and the other half of the can of diced green chilies until well combined.
Putting it together
- Pour the meat mixture into your greased 9 x 13 baking dish.
- Sprinkle three quarters of 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.
Notes
You may also like – Budget Shepherds Pie, Secrets of frugal shoppers Tuna and Mushroom Tetrazzini, Mock Beef Stroganoff