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Mexican Cornmeal Casserole Recipe
|Cooked yellow cornmeal||3 Cup (48 tbs)|
|Vegetable oil||2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|Cooked ground beef||8 Ounce|
|Tomato sauce||1 Cup (16 tbs)|
|Chopped drained canned mild green chilies||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Cheddar cheese||4 Ounce|
|Sour cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4163 Calories from Fat 1240
% Daily Value*
Total Fat 137 g210.6%
Saturated Fat 59 g295.1%
Trans Fat 0 g
Cholesterol 370.8 mg
Sodium 2229.3 mg92.9%
Total Carbohydrates 618 g206%
Dietary Fiber 73.4 g293.6%
Sugars 27.7 g
Protein 162 g323.2%
Vitamin A 188.8% Vitamin C 126.2%
Calcium 127.3% Iron 180.1%
*Based on a 2000 Calorie diet
Allow to cool; cut into 2 1/2-inch squares and set aside.
Preheat oven to 400Â°F.
In 10-inch skillet heat oil; add onions and garlic and saute until onions are translucent, about 2 minutes.
Add remaining ingredients except cornmeal, cheese, and sour cream and cook, stirring constantly, for about 5 minutes to blend flavors.
In bottom of a 2-quart casserole arrange a layer of half of the corn-meal squares; top with meat mixture, then 2 ounces cheese, then sour cream, then remaining cornmeal squares.
Sprinkle remaining 2 ounces cheese over cornmeal and bake until cheese is thoroughly melted, about 20 minutes.
Remove from oven and let stand for 10 minutes before serving.