Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1-1/2 pounds ground chuck
- 1 (15 oz.) Mexican style diced tomatoes
- 1 can drained corn
- 1/2 cup plus 2 Tablespoons shredded Mexican cheese, blend, divided
- Topping:
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, beaten
- 2/3 cup milk
- 2 Tablespoons cooking oil
- Tomato Toss:
- 1 cup halved grape tomatoes
- 1/2 cup cilantro
- 1/3 cup olives
From: Dawn Muete, of West Bend, WI
Preheat the oven to 350 degrees.
Butter sides of a 2 quart casserole dish.
Cook and brown meat in frying pan; then drain off fat. Add the tomatoes and corn; heat through. Pour mixture into a prepred casserole dish. Sprinkle 1/2 cup of cheese over the meat.
For the topping:
Mix all the dry ingredients, then add and stir in the wet ingredients. Evenly spread mixture over the cheese. Sprinle with the remaining cheese.
Bake in oven for 30 minutes OR until set.
Let stand for 5 minutes before serving.
Combine the tomato toss ingredients, in a bowl. Spoon mixture over each servings.
If desired, serve with sour cream, black olives and salsa.
View Recipe