STUFFED UPSIDE DOWN CASSEROLE

Ellen Bales

By
@Starwriter

This is a very different Mexican-style dish that caught my interest and I am very eager to try it. I love everything in it, so it's GOT to be good!
Recipe: recipelion.com
Photo: bgfoods.com


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Rating:

Serves:

6-8

Prep:

35 Min

Cook:

40 Min

Ingredients

1 1/2 lb
ground beef
1 c
water
1 pkg
(1.25 oz.) taco seasoning mix - regular
1 can(s)
(4 oz.) whole green chiles
1 large
plum tomato, cut into 7 round slices
2 pkg
(8.5 oz. ea.) cornbread mix
1 can(s)
(15 oz.) creamed corn
1 c
water
2 large
eggs
2 c
cheddar cheese, shredded
sour cream and salsa for garnish

Directions Step-By-Step

1
In a large skillet, brown the beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
2
Spread the chiles apart and slice each chile lengthwise in half and set aside.
3
In a large bowl, combine cornbread mix, corn, water and eggs; stir well. Spread half the batter in a well-greased 9x13-inch baking pan. Top with the ground beef mixture. Cover with cheese. Spread the remaining batter over cheese.
4
Arrange the chiles over the batter in a starburst pattern with a tomato slice in the center and the remaining six tomato slices alternating between the chiles, as in the picture.
5
Bake in a preheated 425-degree oven for 40 to 45 minutes, or until toothpick inserted in cornbread comes out clean.

About this Recipe

Course/Dish: Beef, Casseroles
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy