Sombrero Casserole Recipe

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Sombrero Casserole

Evelyn Hury

By
@huryevelyn

This recipe is from the La Fiesta cookbook put out by the Junior League of McAllen, Texas. It is an absolute favorite of my family. It goes great with a few crackers and nice green salad.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

20 Min

Ingredients

2 lb
ground beef
1
onion, chopped
1 can(s)
red kidney beans
24 oz
chunky picante sauce
1 lb
cheddar cheese, shredded
2 pkg
corn muffin mix
2
eggs
1 - 1 1/3 c
milk, depending upon the instructions on your corn muffin mix

Directions Step-By-Step

1
Preheat the oven to whatever temperature your corn muffin mix is to be baked.
2
Brown the ground meat & onion together.
3
While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
4
When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
5
Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
6
Sprinkle the cheese evenly over the meat.
7
Spoon the corn muffin mix over all and carefully spread evenly.
8
Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
9
I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.

About this Recipe

Course/Dish: Beef, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy