Diva Tasting: Mexican Casserole…

Mexican Casserole


2 Pounds Ground Beef

1 Large Onion, Finely Chopped

1 ½ Cups Water

¼ Cup Salted Butter

1 (14.5 Ounce) Can Diced Tomatoes With Jalapeno

1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

½ Teaspoon Hot Pepper Sauce (Such As Tabasco®), Or More To Taste

1 (8.75 Ounce) Can Sweet Corn, Drained

2 Cups Shredded Cheddar Cheese


Step 1 Preheat the oven to 375 degrees F (190 degrees C).

Step 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 3 While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.

Step 4 Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a 9×13 casserole dish. Spread cornbread stuffing evenly over the top.

Step 5 Bake in the preheated oven until browned, 20 to 30 minutes. Serves 6-8.


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