February 08, 2007
Mexican Casserole
(I am a fan of Rachael Ray's recipes, but not her silly names, like Mexican Meat-zza: Mexican Deep-Dish Pan Pizza, which this one is originally called).
Ingredients:
boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
1 to 2 tablespoons chopped cilantro leaves, optional garnish
sour cream for topping at the table
(Note: The original recipe was very spicy, and I never included the jalepenos in the original recipe. I cut back on the spices a bit, but feel free to add more).
Directions:
1. Preheat oven to 400 degrees F.
1. Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a casserole dish with a little extra or vegetable oil and pour in the muffin mix. Place dish in oven and bake 15 - 20 minutes in center of the oven until light golden in color.
2. Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
3. Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut and serve. Pass sour cream at the table to dip on the side.
Yield: 4 Servings
Source: Rachael Ray's 30 Minute Meals
