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“Found this recipe on internet on a small local paper somewhere and thought I'd give it a try. Glad I did, as it's tasty and a tad different from most Mexican-type casserols.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Filling
  • 1 lb lean ground beef
  • 1 (14 1/2 ounce) can diced tomatoes with green chilies
  • 1 (11 ounce) canwhole kernel corn mixed with chopped peppers
  • 12 cup water
  • 1 tablespoon chili powder
  • 1 (6 ounce) packagemartha white Mexican cornbread mix
  • 1 cup shredded Mexican blend cheese
  • Crust (use reserved cornbread mix)
  • 1 egg
  • 34 cup milk
  • 1 cup shredded Mexican blend cheese

Directions

  1. Heat oven to 375 degrees.
  2. Brown ground beef in large caste iron or oven-proof skillet over medium heat for 8-10 minutes-drain.
  3. Add tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix-- mix well, bring to boil and remove from heat. Stir in 1 cup of cheese. Set aside.
  4. Beat egg in medium bowl. Add milk and reserved cornbread mix, beating until smooth. Stir in 1 cup cheese.
  5. Pour cornbread mixture over beef mixture and bake in oven for 30 minutes.

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