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Fiesta Casserole

Ingredients

1 pound ground beef
1 small onion, chopped
1 cup salsa
2 tablespoons chili powder
1 teaspoon MAGGI Instant Beef Flavor Bouillon
1 cup whole-kernel corn
1 can (2 1/4 ounces) sliced ripe olives, drained
1 package (8 1/2 ounces) corn muffin mix
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles

  

Directions

PREHEAT oven to 350° F.

COMBINE beef and onion in medium skillet; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in salsa, chili powder and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Stir in corn and olives. Spoon into ungreased 9-inch square baking pan.

PREPARE batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spoon over meat mixture.

BAKE for 30 to 35 minutes or until top is golden brown. Serve with additional salsa, if desired.

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Fiesta Casserole

(4 stars based on 4 reviews)
This Fiesta Casserole is a fun weekday recipe featuring ground beef, salsa, corn and ripe olives and other great flavors. Topped with corn muffin mix, diced chiles and cheese mixture and then baked to a golden brown, this tasty casserole is ready in less than an hour.
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Fiesta Casserole

Ingredients:

1 pound ground beef
1 small onion, chopped
1 cup salsa
2 tablespoons chili powder
1 teaspoon MAGGI Instant Beef Flavor Bouillon
1 cup whole-kernel corn
1 can (2 1/4 ounces) sliced ripe olives, drained
1 package (8 1/2 ounces) corn muffin mix
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles

Directions:

PREHEAT oven to 350° F.

COMBINE beef and onion in medium skillet; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in salsa, chili powder and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Stir in corn and olives. Spoon into ungreased 9-inch square baking pan.

PREPARE batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spoon over meat mixture.

BAKE for 30 to 35 minutes or until top is golden brown. Serve with additional salsa, if desired.

Estimated Times:

Prep Time: 15 minutes
Cooking Time: 45 minutes
Cooling Time: 0 minutes

Servings: 6

In this recipe:


Review This Recipe
  • Star(s)

    Fiesta Casserole

    Carla from O'Fallon, MO

    I agree that the corn bread as called for is about twice what's needed. I use sweet corn cake mix instead, which you can buy at the grocery store. Because we like the corn cake so much on its own we don't mind having extra. I also serve this with sour cream.

  • Star(s)

    mom who cooks

    Kathleen Miller-Buettner from Northville, MI

    Wonderful - a staple recipe in our household. I do use a bit more meat than the recipe calls for (about 1/3 of a pound more). I also add one large chopped green pepper to the meat mixture. The meat mixture can be prepared ahead of time (while the baby naps??) making it an easy weekday meal.

  • Star(s)

    very tasty

    Leanne from

    I tried this recipe over the weekend. It tasted great. It just needs more filling or less cornbread topping. The cornbread seems to dominate.

  • Star(s)

    GOOOOOOOOOOD EATS

    Big Bear from FLORIDA

    I MADE ONE CHANGE. I USED BISQUICK IN PLACE OF CORN MUFFIN MIX. WE LOVED IT. EASY TO MAKE. WILL MAKE IT AGAIN - CHOPPY


Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe: 6 servings

    *Percent Daily Values are based on a 2,000 calorie diet.

    In this recipe:


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