Mexicali Hamburger Casserole

When the queasiness sets in at night the last thing I feel like doing is cooking up a storm.  Because of this, casseroles have been a great solution.  I can whip them up in the morning or days before and reheat at dinnertime. 

Mexicali Hamburger Casserole
adapted from Better Homes and Garden
1 1/2 lb grass-fed ground beef (I use Wallace Farms)
1 can (15oz) Mexican-style diced tomatoes, undrained
1 1/2 C frozen corn, thawed
1/2 C plus 2 T finely shredded 2% Mexican-style cheese, blend divided
1/2 C whole wheat flour
1/2 C yellow cornmeal
1 T sugar
1 1/4 baking powder
1/2 tsp salt
1 egg, beaten
2/3 C skim milk
2 T canola oil
Heat oven to 350F.  In a 12inch skillet, cook ground beef over medium heat until brown; drain off fat.  Stir in undrained tomatoes and corn; heat through.  Transfer to greased 2qt baking dish.  Sprinkle with 1/2C of the cheese. 
For the corn bread topping, in a medium bowl, combine flour, cornmeal, sugar, baking powder and salt.  Stir in egg, milk and oil.  Spread evenly over beef mixture.  Sprinkle with remaining cheese.  Bake uncovered for 30+ minutes, until topping is set.  Let stand for 5 minutes.  Serve with sliced avocado, salsa, or Greek yogurt as sour cream. 

Happy Valentine’s Day!

Until next time…
look good, feel good, do good
Sara B.

2 thoughts on “Mexicali Hamburger Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *