How to Make Mexican Corn Salad Recipe Tin

Mexican Corn Bread Casserole

Cut the corn kernels off the cob and.

Recipe Summary Mexican Corn Bread Casserole

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Ingredients | Mexican Corn Salad Recipe Tin

1 tablespoon olive oil

1 small onion, diced

½ red bell pepper, chopped

1 pound ground beef

1 teaspoon minced garlic

1 teaspoon chili powder

¼ teaspoon cayenne pepper

salt and ground black pepper to taste

½ cup frozen corn

1 cup shredded Mexican cheese blend, divided, or more to taste

1 cup salsa

1 cup cornmeal

¾ teaspoon salt

½ teaspoon baking soda

1 cup milk

2 eggs, beaten

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.

Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.

Bake in the preheated oven until browned on top, about 30 minutes.

This can be made with any meat substitute.

Any shredded cheese will do.

Info | Mexican Corn Salad Recipe Tin

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 1 9x13-inch casserole

TAG : Mexican Corn Bread Casserole

World Cuisine Recipes, Latin American, Mexican,