Mexican Corn Bread Casserole
Mexican Corn Bread Casserole is an impressive dinner. Made with 1 lb. ground beef, 1/2 c. chopped onion, 1/3 c. chopped green pepper, 1 clove garlic, minced and 1 (6 oz.) can tomato paste, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400Β°.
In a skillet, brown ground beef with onion, green pepper and garlic; drain off fat.
Stir in tomato paste, water and 1 teaspoon chili powder.
Spread into a 2-quart oblong baking dish or 9-inch square pan.
In a small bowl, blend cream cheese with 1 egg until smooth; stir in corn.
Spoon corn mixture over beef; sprinkle with cheese.
In a medium bowl, combine cornmeal, flour, baking powder, salt and remaining 1/2 teaspoon chili powder.
Stir in milk blended with egg and margarine just until dry ingredients are moistened.
Spoon onto cheese; gently spread to cover corn and cheese layer.
Bake 30 minutes or until top is golden.
Makes 6 servings; 450 calories per serving.
π· Perfect Pairings
Complete your meal with these
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