Southwestern Casserole With A Sweet Corn Crust

 

Directions:
Preheat the oven to 375°F.  Spray a 7 x 11 inch baking dish with cooking spray, set aside.  In a large stove top pan over medium high heat,  saute the diced onion in a couple of tablespoons of olive oil until translucent.  Add the ground beef.  Season with salt and pepper to your taste.  Cook the ground beef until no pink remains then drain any excess fat from the pan.  Add the Worcestershire sauce, minced garlic, taco seasoning, water and chili style tomatoes.  Turn the heat to medium high and simmer for 5-7 minutes, until the tomatoes begin to break down.  Add the cream cheese to the pan.  Stir until the cream cheese has completely melted into the beef mixture, then add the corn niblets.  Stir well.  Remove from the heat.

To make the sweet corn crust:
In a small mixing bowl, stir together the muffin mix, 1/2 cup of buttermilk and 1/2 cup of cream style corn. The mixture will look lumpy.

To assemble the casserole:
Sprinkle 1 cup of crushed tortilla chips on the bottom of the dish.  Pour the ground beef mixture over the chips and sprinkle with 1 1/2 cups of shredded cheese.  Use a tablespoon and dollop the sweet corn crust batter over the beef mixture and spread evenly.   Sprinkle the remaining crushed tortilla chips on top and place into the oven.  Bake for 22 minutes, then sprinkle the last cup of cheese on top.  Return to the oven for another 3-5 minutes until the cheese melts or a toothpick inserted into the corn crust comes out clean.  Serve hot with your favorite toppings.  Yield: 6 servings

Cook’s note:
For a spicier version, use a pepper jack cheese in place of the Mexican cheese blend.

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Southwestern Casserole With A Sweet Corn Crust

Servings 6

Author Melissa Sperka

Ingredients

• For the casserole you'll need:
• 1 medium sweet onion diced
• olive oil
• 1 1/2 lbs lean ground beef
• salt and black pepper to taste
• 1 Tbsp Worcestershire sauce
• 2 cloves garlic minced
• 1 [1.25 oz] pkg taco seasoning
• 1/4 cup water
• 1 [14.5 oz] can chili style tomatoes
• 4 oz onion and chive cream cheese
• 1 cup Mexican corn well drained
• 1 3/4 cup nacho flavored tortilla chips crushed & divided
• 2 1/2 cup shredded Colby-Jack or Mexican cheese blend divided
• Assorted toppings: cilantro sour cream, guacamole, tomatoes, salsa, jalapeno pepper slices
• For the sweet corn crust:
• 1 [8.5 oz] box yellow corn muffin mix
• 1/2 cup cream style corn
• 1/2 cup buttermilk

Instructions

1. Preheat the oven to 375°F. Spray a 7 x 11 inch baking dish with cooking spray, set aside. In a large stove top pan over medium high heat, saute the diced onion in a couple of tablespoons of olive oil until translucent.
2. Add the ground beef. Season with salt and pepper to your taste. Cook the ground beef until no pink remains then drain any excess fat from the pan.
3. Add the Worcestershire sauce, minced garlic, taco seasoning, water and chili style tomatoes. Turn the heat to medium high and simmer for 5-7 minutes, until the tomatoes begin to break down.
4. Add the cream cheese to the pan. Stir until the cream cheese has completely melted into the beef mixture, then add the corn niblets. Stir well. Remove from the heat.
5. To make the sweet corn crust: In a small mixing bowl, stir together the muffin mix, 1/2 cup of buttermilk and 1/2 cup of cream style corn. The mixture will look lumpy.
6. To assemble the casserole: Sprinkle 1 cup of crushed tortilla chips on the bottom of the dish. Pour the ground beef mixture over the chips and sprinkle with 1 1/2 cups of shredded cheese. Use a tablespoon and dollop the sweet corn crust batter over the beef mixture and spread evenly.
7. Sprinkle the remaining crushed tortilla chips on top and place into the oven.
8. Bake for 22 minutes, then sprinkle the last cup of cheese on top.
9. Return to the oven for another 3-5 minutes until the cheese melts or a toothpick inserted into the corn crust comes out clean.
10. Serve hot with your favorite toppings.