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

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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

  • 1Preheat the oven to whatever temperature your corn muffin mix is to be baked.
  • 2Brown the ground meat & onion together.
  • 3While 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.
  • 4When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
  • 5Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
  • 6Sprinkle the cheese evenly over the meat.
  • 7Spoon the corn muffin mix over all and carefully spread evenly.
  • 8Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
  • 9I 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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