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.