Mexican Frank Bake
A savory baked dish featuring frankfurters topped with a flavorful corn and crumb mixture, finished with a tomato sauce, perfect for quick family dinners or casual gatherings.
Ingredients
Instructions
- Cut frankfurters lengthwise, being careful not to cut completely through.
- Arrange cut side up in a 12 x 18-inch baking dish.
- Combine bread or cracker crumbs, drained corn, pickle relish, and chopped onion.
- Place the corn mixture evenly over the frankfurters.
- Combine condensed tomato soup, water, and oregano.
- Spoon the tomato mixture over the corn mixture and frankfurters.
- Bake in a moderately hot oven at 375°F until thoroughly heated and lightly browned.
Tips & Substitutions
For a twist, you can substitute turkey franks for a lighter version or use veggie dogs for a plant-based alternative. If you prefer a spicier kick, add some chopped jalapeños or a sprinkle of cayenne pepper to the corn mixture. Experiment with different types of bread crumbs, such as panko, for extra crunch. This dish also pairs well with Mexican recipes that include a side of Low Sodium Mexican Rice.
Serving Suggestions
Serve the Mexican Frank Bake hot out of the oven, garnished with fresh cilantro or a dollop of sour cream for added creaminess. This dish pairs well with a fresh salad or a side of refried beans for a complete meal. For a fun drink, consider serving Margarita Slurpees to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for a quick meal, but be aware that the texture may vary slightly compared to oven reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Frank Bake contains roughly 298 calories, with 8g protein, 48g carbohydrates, and 9g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 831mg per serving (36% 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 other types of canned vegetables in this recipe?
Yes, you can definitely substitute the corn with other canned vegetables like diced tomatoes or black beans. Just ensure that you drain any excess liquid to maintain the desired consistency of the bake.
How can I make this dish spicier?
To add spice, mix in some chopped jalapeños, diced green chilies, or a few dashes of hot sauce into the corn mixture. You can also top the bake with shredded jalapeño cheese before baking for an extra kick.
Is this recipe suitable for freezing?
Yes, you can freeze this dish before baking. Assemble the ingredients in the baking dish, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
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).