Mexicalli Casserole

Prep: 15 min Cook: 35 min Serves: 6 Cuisine: Mexican

A hearty Mexican casserole combining chili, corn, and tomatoes topped with cheesy corn muffin batter, perfect for a flavorful, family-friendly meal.

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Ingredients

  • 1/2 cup chopped onion
  • 2 tablespoons margarine
  • 2 (15 oz.) cans chili with beans
  • 1 (17 oz.) can whole kernel corn, drained
  • 1 (16 oz.) can whole tomatoes, chopped and drained
  • 1 (8 oz.) package corn muffin mix
  • 1 cup shredded sharp Cheddar cheese

Instructions

  1. Heat oven to 350°F (175°C).
  2. Fry chopped onions in margarine for 10 minutes.
  3. Add chili with beans, drained corn, and chopped tomatoes; mix well.
  4. Pour the mixture into a 10 x 8-inch baking dish.
  5. Prepare corn muffin mix according to package directions.
  6. Stir shredded Cheddar cheese into the muffin batter.
  7. Spoon the cheese-infused batter around the edges of the baking dish.
  8. Bake at 350°F (175°C) until golden and cooked through, about 25-30 minutes.

Nutrition & Diet Analysis (per serving)

507 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 11.1g 22% DV
Total Fat 35.3g 45% DV
Carbs 38g 14% DV
Fiber 4.6g 17% DV
Sugar 7.3g 15% DV

Electrolytes

Sodium 752.3mg 33% DV
Potassium 304.8mg 6% DV
Cholesterol 25.3mg 8% DV

Vitamins & Minerals

Vitamin A 108.5mcg 12% DV
Vitamin C 8.7mg 10% DV
Vitamin D 0.2mcg 1% DV
Calcium 211mg 16% DV
Iron 1.7mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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