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Ann's Mexican Casserole*

Source of Recipe

Ann R.


Recipe Introduction

EXCELLENT...try it...you'll like it!

List of Ingredients

1 can refried beans

1 1/2 lbs. ground beef
1 Tbls. dry minced onion
1 tsp. ground cumin
1 Tbls. chili powder
1 envelope taco seasoning (HOT or to taste)
1/4 cup water
1 can creamed corn
3/4 cup salsa (MEDIUM or to taste)

salt & pepper to taste
1/4 tsp. crushed red pepper flakes to taste (optional)

---Topping---
2 packages (8 1/5 oz. each) cornbread / muffin mix
2 eggs
2/3 cup milk

1 can (4 oz.) chopped green chilies, UNDRAINED
1 1/2 cups shredded cheddar cheese

---Optional Garnish---
Sour cream and sliced black olives


Recipe

Spray a 13" by 9" casserole dish with PAM.

Heat oven to 350 degrees F.

In a large skillet, cook beef until meat is not longer pink. Add dry minced onion, cumin, chili powder, taco seasoning, water, creamed corn and salsa. Add salt and pepper and red pepper flakes to taste. Simmer for 10 minutes. Taste for spices.

In a saucepan, heat up the refried for 4-5 minutes or until the consistancy is fairly smooth. Spread warmed bean mixture into the bottom of the casserole dish with a spatula.

Next spread the beef mixture on top on the refried beans.

Sprinkle shredded cheddar cheese on top of beef mixture.

Mix together the cornbread/muffin mix, eggs, milk and green chilies. Spread this mixture over the shredded cheddar cheese.

Bake at 350 for 30 - 35 minutes or until the cornbread crust is golden brown. Let stand for a few minutes before serving.

Garish with sour cream and sliced black olives if desired.

SERVES 10-12