Freezer Mix Mexican Casserole Recipe - Cooking Index
Freezer Mix Mexican Casserole Recipe - Cooking Index
| 1 | Beef-tomato freezer mix | |
| 2 teaspoons | 10ml | Chili powder |
| 1/3 cup | 78ml | Water |
| 1 | Whole kernel corn | |
| 1 | Sliced ripe olives - (2 1/4 oz) | |
| 1/2 cup | 55g / 1.9oz | Biscuit baking mix |
| 1/4 cup | 15g / 0.5oz | Yellow cornmeal |
| 3/4 cup | 109g / 3.8oz | Shredded cheddar cheese |
| 1 | Egg | |
| 3 tablespoons | 45ml | Milk |
Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling. Reduce heat; cover and simmer 5 minutes.
Heat oven to 400F.
While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about 1/2 inch apart onto meat mixture. (The batter will bake together to form crust.)
Bake uncovered 20 minutes.
Source:
LHJ ONLINE
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