Preparation time: 10 minutes
Cooking Time: 45 minutes
Cilantro is optional, as to some it has an unpleasant taste. Remember to put a baking sheet beneath your casserole dish as Mexican Pie tends to overflow the container. The batter bakes best if the casserole dish remains uncovered.
Mexican cheese is just a pre-shredded mix of cheddar, Monterey jack, bits of jalapeño and often a mild cheese (like Emmentaler). Feel free to make your own. I recommend equal portions of jalapeño-flavored cheese (Havarti, Gouda or even Monterey jack), cheddar and Colby.
- Measuring spoons & cups
- Paring knife & cutting board
- Non-stick skillet
- Baking sheet
- Casserole dish
Corn bread batter
|3 teaspoons||baking powder|
|1||jalapeños, minced (optional)|
|1/2 cup||"Mexican mix" cheeses, shredded (optional)|
|1 1/2 tablespoons||lemon juice|
For the meat mixture:
|1 to 1.5 pounds||hamburger|
|1 medium||onion, roughly chopped|
|2-3||garlic cloves, minced|
|1 can||whole tomatoes, crushed|
|1 cup||frozen corn kernels, thawed|
|1 tablespoon||chili powder|
|½ teaspoon||ground black pepper|
|cilantro, roughly chopped|
|2-3 cups||"Mexican mix" cheese, shredded|
- Preheat oven to 350° F (176° C) degrees. In a medium-hot skillet sauté the onion in oil for 5-7 minutes
- Add garlic and saute for 1 minute.
- Add hamburger, chili powder, oregano, cumin, and fresh cracked pepper and saute until hamburger is browned through.
- Add corn and crushed tomatoes with juice and cook until warmed.
- Add cilantro and cheese (as well as optional ingredients as you desire) and mix until incorporated.
- Pour a thin layer of batter on the bottom of a 2-quart oven-proof casserole dish.
- Add the meat mixture.
- Top with corn bread batter.
- Bake for 30-45 minutes