Mexicali Spoon Bread Casserole
A hearty Mexican-inspired casserole featuring seasoned ground beef, cornmeal topping, and cheesy goodness, perfect for satisfying family dinners and gatherings with bold flavors.
Ingredients
- 1 1/2 lb. ground beef ⓘ
- 1/2 green pepper, chopped ⓘ
- 1 large can tomato sauce ⓘ
- 2 to 3 tsp. chili powder ⓘ
- 1/8 tsp. pepper ⓘ
- 1 1/2 c. milk ⓘ
- 3/4 c. grated Cheddar ⓘ
- 1 large onion, chopped ⓘ
- 1 clove garlic, chopped ⓘ
- 1 large can whole kernel corn ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/2 c. sliced ripe olives ⓘ
- 1/2 c. cornmeal ⓘ
Instructions
- Brown ground beef, onion, green pepper, and garlic in a 10-inch skillet; drain.
- Stir in tomato sauce, corn with liquid, chili powder, salt, pepper, and olives.
- Heat to boiling.
- Reduce heat. Mix milk, cornmeal, and salt in a saucepan.
- Heat just to boiling over medium, stirring constantly.
- Remove from heat, stir in eggs and cheese.
- Pour beef mixture into a 13 x 9 x 2-inch casserole dish.
- Pour cornmeal mixture over the top.
- Bake at 375°F (190°C), uncovered, until a knife inserted in the topping comes out clean, about 40 minutes.
- Garnish with diced green onions and tomatoes.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of cumin or smoked paprika to the beef mixture. If you're short on time, you can substitute canned diced tomatoes for the tomato sauce. For a vegetarian version, replace the ground beef with black beans or lentils. This dish can also be made ahead of time and stored in the refrigerator before baking.
Serving Suggestions
Serve the Mexicali Spoon Bread Casserole with a fresh side salad or tortilla chips for added crunch. It pairs beautifully with Mexican Chowder for a hearty meal, and toppings like sour cream, avocado slices, or fresh cilantro can enhance the flavors. For a complete dinner, consider offering homemade guacamole or a zesty salsa on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven at 350°F (175°C) until heated through. If the casserole seems dry, add a splash of milk or broth before reheating to keep it moist. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Spoon Bread Casserole contains roughly 276 calories, with 9g protein, 42g carbohydrates, and 10g fat. It is an excellent source of vitamin C (98% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1316mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Absolutely! You can substitute ground turkey or chicken for a leaner option. For a vegetarian alternative, use black beans, lentils, or a meat substitute. Adjust cooking times accordingly based on the ingredients you choose.
How can I make this dish spicier?
To add more heat, increase the chili powder or incorporate diced jalapeños into the beef mixture. A dash of hot sauce can also elevate the spice level. For an extra kick, consider topping each serving with sliced fresh jalapeños.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking stage and refrigerate it for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This helps ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).