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.
- 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
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.
Review This Recipe
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.
mom who cooks
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.
I tried this recipe over the weekend. It tasted great. It just needs more filling or less cornbread topping. The cornbread seems to dominate.
I MADE ONE CHANGE. I USED BISQUICK IN PLACE OF CORN MUFFIN MIX. WE LOVED IT. EASY TO MAKE. WILL MAKE IT AGAIN - CHOPPY