Mel kindly sent us the following recipe: Mel’s Mexican Casserole. (Or some of his friends call it, Mexican Lasagna.)
Mel describes the recipe:
“My wife says it is one her favorite meals, I make when I have time to cook. She will ask for it every couple of weeks. I modify it back and forth and to taste and heat, and I have tried it with ground chicken; it is very adaptable. I also try to use low sodium products for my ingredients — your choice.”
Ingredients
- 1 lb Ground Beef or other meat
- 1 pkg of Taco Seasoning or make your own ground chili, cumin, cayenne, et cetera, to taste
- 1 can Rotel tomato/green chilis (I like the one with lime and cilantro, but use mostly the low sodium one when I can find them
- 1 can Whole Kernel Corn undrained
- 1 can 6 oz Tomato Paste or larger can of sauce
- 1 box of Corn Taco Shells
- 2 cans of Refried Beans, stir them before you use them
- 1 pkg (2-3 cups) of Shredded Cheddar Cheese,
- 2 to 3 boxes of Jiffy Corn Muffin Mix (plus the required eggs and milk to complete the mix.)
Directions
Preheat oven to 400 degrees F.
Brown ground beef, drain if you needed and mix in package of taco seasoning. Pour in the can of Rotel, corn, tomato paste (I usually rinse the paste can with hot water and pour in pot). Let simmer.
I have used a Dutch oven, large casserole dish; however, you want to do it. I have settled on a large glass casserole dish approx. 12” X 16”.
Break up just a couple of your shells, place in bottom of the dish, and add a layer of the meat sauce. Layer on top with corn shells that you break to lay flat (the bigger the better). I try to cover all because it is easier to keep the layers separate. I use two large spoons to lay a layer of the refried beans and then a layer of shredded cheese.
Again, another layer of the meat sauce, taco shells, refried beans, and cheese. Because I use a low but long casserole pan, I usually only do two. If you use a Dutch oven, you can usually do three or four.
After the last layer of cheese, pour a layer of the mixed up Jiffy Corn Muffin Mix (1 egg and 1/3 cup milk per box used). I use to use on my large pan, 2 boxes, but wife likes the topping so now I use 3 boxes. However if I have time, I make my cornbread mix by scratch.
Bake in the center of the oven until golden brown or until the cornbread topping is done. Test with a toothpick or similar (I use a oversize that they put lemon on for your drinks) — No egg/mix on a toothpick in center when you test it, but you will get some cheese, so you will have to decide when ready.
Separate the edge and let it rest for a little while to cool before cutting helps keep the layers from merging.
Top with salsa and sour cream or I like to pour on some New Mexico Red Chili over the top. Enjoy!
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