Mexicalli Casserole
A hearty Mexican casserole combining chili, corn, and tomatoes topped with cheesy corn muffin batter, perfect for a flavorful, family-friendly meal.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Fry chopped onions in margarine for 10 minutes.
- Add chili with beans, drained corn, and chopped tomatoes; mix well.
- Pour the mixture into a 10 x 8-inch baking dish.
- Prepare corn muffin mix according to package directions.
- Stir shredded Cheddar cheese into the muffin batter.
- Spoon the cheese-infused batter around the edges of the baking dish.
- Bake at 350°F (175°C) until golden and cooked through, about 25-30 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of chili powder to the onion mixture. You can substitute the sharp Cheddar cheese with Monterey Jack for a milder flavor. If you prefer a healthier option, opt for low-fat margarine or a plant-based spread in place of regular margarine. This dish also lends itself well to customization; try incorporating black beans or bell peppers for added texture and flavor. Browse more Mexican recipes for inspiration.
Serving Suggestions
Serve the Mexicalli Casserole with a side of fresh cilantro and a dollop of sour cream to enhance the flavors. It pairs beautifully with a simple green salad or tortilla chips for crunch. For a complete meal, consider serving it alongside a refreshing Mexican Scrape for a delightful dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicalli Casserole contains roughly 1368 calories, with 17g protein, 121g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (43% of the Daily Value), protein (33% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1897mg per serving (82% 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 make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, just allow it to come to room temperature before popping it in the oven. This makes it a great option for meal prep or entertaining.
What can I use instead of corn muffin mix?
If you don't have corn muffin mix on hand, you can create your own by combining 1 cup of cornmeal, 1 tablespoon of sugar, 1 teaspoon of baking powder, and a pinch of salt. Add an egg and 1 cup of milk to form a batter. This homemade mix will work perfectly in the recipe.
Can I freeze Mexicalli Casserole?
Yes, you can freeze the casserole for up to 2 months. Allow it to cool completely, then cover it tightly with plastic wrap and foil. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat in the oven until hot. This is a great way to have a delicious meal ready to go!
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).