Sombrero Casserole

Sombrero Casserole Recipe

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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.

Rating:

★★★★★ 1 vote

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

How to Make Sombrero Casserole

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.

Printable Recipe Card

About Sombrero Casserole

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




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