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