I’m hooked every time I see the word “cornbread!”
This recipe combines one of the great flavors of the South ~ cornbread ~ with spicy Mexican flavors. It’s exactly like having salsa with your cornbread and meat.
I came across this in my Better Homes and Gardens Cookbook and couldn’t wait to try this homey quick recipe. It’s a zippy ground beef dish with the added goodness of tomatoes, corn and cheese. Covering it all is a smooth layer of corn bread.
If you like cornbread and Mexican food, you’ll like this spicy dish!
Mexicali Hamburger Bake
1½ pounds ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup frozen whole kernel corn, thawed
1 cup shredded Mexican-style cheese, plus 3 tablespoons for topping
For corn bread topping:
½ cup yellow cornmeal
½ cup flour
1¼ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg, lightly beaten
2/3 cup milk
2 tablespoons vegetable oil
3 tablespoons Mexican-style cheese
For olive topping:
¼ cup each of sliced green olives, black olives and pimentos.
Preheat oven to 350 degrees.
Add beef to a very large skillet.
Season with chili and garlic powders, salt and pepper.
Sauté beef until brown; drain off fat.
Stir in undrained tomatoes and corn; heat through.
Transfer to a greased 2-quart baking dish.
In a medium bow, combine cornmeal, flour, baking powder, sugar and salt.
Stir in egg, milk and oil.
Spread evenly on beef mixture.
Sprinkle with remaining 3 tablespoons cheese.
Bake, uncovered about 30-35 minutes or until topping is set.
Let stand for 5 minutes.
Scatter olive mixture over top.
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!