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Sunday, July 31, 2016

beefy southwestern corn pudding casserole

Ingredients

  • Servings: 8
  • cooking spray
  • 8 corn tortillas, torn into 2-inch pieces
  • 1 1/2 pounds ground beef
  • 1/2 cup salsa
  • 1/2 teaspoon garlic salt
  • 1 sweet yellow onion, quartered
  • 1 (10 ounce) package frozen corn
  • 2 cups milk
  • 1 cup shredded cheddar cheese, divided
  • 1 (4 ounce) can diced green chile peppers
  • 1 (4 ounce) jar chopped pimento peppers
  • 2 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (7.5 ounce) package corn bread mix (such as jiffy®)
  • 1 (6 ounce) can sliced black olives (optional)
  • 2 green onions, thinly sliced, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 325 degrees f (165 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • arrange corn tortilla pieces in the bottom of prepared baking dish.
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
  • place onion and corn in a food processor; pulse until onion is coarsely chopped. add milk, 1/2 cup cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. add corn bread mix and pulse until just blended. spoon corn bread mixture over beef.
  • bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. top casserole with remaining 1/2 cup cheddar cheese, olives, and green onions. let cheddar cheese melt slightly before serving, about 5 minutes.

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