Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~

(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef

½ small onion, diced

½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)

½ to 1 small can green chilies, drained (optional)  

½ to 1 small can sliced olives, drained (optional)

1 can Mexican-style diced tomatoes, drained

12 oz. pkg. frozen whole kernel corn, thawed

1 cup shredded pepperjack cheese

½ cup all-purpose flour

½ cup yellow cornmeal

1 Tbsp. sugar

1¼ tsp. baking powder

½ tsp. salt

¼ tsp. turmeric

¼ tsp. cumin

¼ tsp. coriander

½ tsp. dried cilantro

⅔ cup milk

1 egg, beaten

2 Tbsp. cooking oil

• Preheat oven to 350 degrees F.
• In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
• Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
• Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
• For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
• Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.