Mexicali Hamburger Casserole is a mouthwatering, ground beef based dish with a cornbread topping. Recipe enough for 6 large servings.

You can make this Mexicali Hamburger Casserole as hot or not as you wish. I added 1 teaspoon of Dried Crushed Chilies and it was HOT!

I am sure from my recipes lately, you can see I am on a Mexican roll here ! This happens a lot when I am cooking and as I mentioned in a previous post, most of the recipes, which I have made the last couple of days, have been found on-line.

The original recipe, here, was a little confusing in the ingredient part, and also, I could not find Yellow Cornmeal, apparently not a big thing in SA!

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Transfer the meat mixture to the oven dish (step 3 in recipe card)

Top with the Cheddar Cheese – keep 2 – 3 TB aside (step 4 in the recipe card)

Combine the Flour, Polenta, Sugar, Salt and Baking Powder in a medium mixing bowl – add the Egg, Milk and Oil – stir well and pour over the Cheddar Cheese (step 5 in the recipe card)

More Casserole recipes you might like:

• Amish Country Casserole
• Creamy Tuna Corn Casserole
• Paprika Beef Casserole (Slow-Cooker)
• Cheesy Hashbrown Ham Casserole
• Cheesy Ground Beef and Potato Casserole

Mexicali Hamburger Casserole

Mexicali Hamburger Casserole

Linda Nortje

Mexicali Hamburger Casserole is a mouthwatering, ground beef based dish with a cornbread topping. Recipe enough for 6 large servings.

5 from 5 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine Mexican

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Bake Time 30 minutes mins

Total Time 55 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 738 kcal

Ingredients

  

1x2x3x

FILLING:

• 1.2 kg Lean Ground Beef 3 1/4 pounds
• 2 cans 410 g each Mexican Style Tomatoes
• 1 ½ cups Frozen Corn defrosted
• 1 t Dried Crushed Chilies optional or use less
• 1 cup Cheddar Cheese grated, divided

CORNBREAD TOPPING:

• ½ cup Flour
• ½ cup Polenta (or Yellow Cornmeal)
• 1 TB Sugar
• ½ t Salt
• 1 ½ t Baking Powder
• 1 Egg large, beaten
• ⅔ cup Milk
• 2 TB Vegetable Oil

TO SERVE:

• 1 cup Cherry Tomatoes halved
• ¼ cup Parsley chopped
• ½ cup Frozen Corn defrosted
• ¼ cup Black Olives chopped (optional)

Instructions

 

• Pre-heat oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
• Brown the Ground Beef in a large pan until done – add the Tomatoes, Dried Chilies (if using) and Corn – heat through
• Transfer the meat mixture to the oven dish
• Top with the Cheddar Cheese. (keep 2 – 3 TB aside)
• Combine the Flour, Polenta, Sugar, Salt and Baking Powder in a medium mixing bowl – add the Egg, Milk and Oil – stir well and pour over the Cheddar Cheese
• Sprinkle with the remaining grated Cheddar Cheese – bake uncovered for 25 – 30 minutes until the topping has set
• Remove from oven, let stand 5 minutes
• In a separate bowl, mix the Tomatoes, Parsley, Corn and Olives (if using)
• Serve the casserole with the Tomato mixture

Nutrition Facts

Mexicali Hamburger Casserole

Amount per Serving

Calories

738

% Daily Value*

Fat

 

38

g

58

%

Saturated Fat

 

15

g

94

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

19

g

Cholesterol

 

232

mg

77

%

Sodium

 

749

mg

33

%

Carbohydrates

 

30

g

10

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

67

g

134

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve the casserole with the Tomato mixture.