"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Hamburger Casserole Recipe

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This recipe for Mexican Hamburger Casserole, by , is from Youngblood Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, May 30, 2005


1 1/2 lb. ground chuck
1 small onion, chopped
1 clove garlic, minced
16 oz. can diced tomatoes, with juice
16 oz. can whole kernel corn, drained
1/2 c. sliced black olives
1/4 c. chopped bell pepper
2 t. chili powder
1 t. salt
1/2 t. pepper
1 c. cornmeal mix
1 c. milk
2 eggs, beaten
1 c. grated cheddar cheese
sour cream

Preheat oven to 350 degrees. In large skillet brown hamburger, garlic and onion. Drain grease. Return to skillet and stir in tomatoes with juice, corn, black olives, bell pepper, chili powder, salt and pepper. Pour into ungreased 2 qt. casserole dish. Mix cornmeal, milk and eggs. Pour over meat mixture. Top with grated cheese. Bake until golden brown, 40 to 50 minutes. Serve with dollop of sour cream.




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