Prep: 20 Mins Cook: 30 Mins
Taco casserole that even a picky husband loves.

Megan's Southwestern Flip

Ingredients

  • 1 1/2 pound ground beef
  • 1 can (8-oz.) tomato sauce
  • 2 tbls. chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon crushed dried basil
  • 1/2 teaspoon crushed dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground thyme
  • 1 small onion, peeled and chopped
  • 1 can (15-oz.) kidney beans, drained
  • 2 cups shredded cheddar cheese
  • 1 package (16-oz.) frozen corn, thawed
  • 1 cup corn meal
  • 1 cup flour
  • 2 tbls. sugar
  • 4 tsps. baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 head shredded lettuce
  • 1 cup sour cream
  • 2 tomatoes, diced
  • 1 ORTEGA Thick & Smooth Taco Sauce - Medium

Directions

Preheat oven to 345°F.

In a skillet, brown ground beef. Add tomato sauce and spices. Stir and simmer 5 minutes.

Layer in the bottom of 13x9-inch pan onions, kidney beans, cheddar cheese and corn.

In a large bowl, combine corn meal, flour, sugar, baking powder and salt.

In separate bowl, combine eggs, milk and vegetable oil. Add liquids to the dry ingredients. Stir until combined.
Spread corn mixture over the taco layers in the 13x9.
Bake 30min.

When serving, flip casserole onto plate with the meat side up. Top with lettuce, tomato, sour cream and taco sauce as desired.
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