Friday, May 13, 2005

Mexicali Hamburger Casserole with Fresh Tomato Toss

Mexicali Hamburger Casserole with Fresh Tomato Toss (Adapted from BH&G)

For the casserole

1 1/2 pounds ground sirloin
2 garlic cloves, minced
1 teaspoon cumin
salt and fresh ground black pepper
14.5 ounce can fire-roasted diced tomatoes with green chilies
1 cup frozen corn, thawed
3 ounces shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup milk
2 tablespoons canola oil

For the topping

1 cup grape tomatoes, halved
1/4 cup chopped cilantro
1/2 cup frozen corn, thawed

Preheat oven to 350

In a large skillet over medium-high heat, add beef - cook, stirring to crumble, until browned. Stir in garlic, cumin, along with salt and pepper to taste - cook until fragrant, about 1 to 2 minutes. Stir in tomatoes and corn - cook until heated through. Scoop the mixture into a 2 quart baking dish coated with nonstick spray. Scatter the top with 1/2 cup worth of the cheese.

In medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt.

In a medium bowl, whisk together egg, milk and oil. Pour into the dry ingredients and stir just until combined. Pour the mixture on top of the beef in the casserole dish and spread the mixture smooth. Scatter remaining cheese on top. Place in the oven and bake until the topping is set, about 25 to 35 minutes. Remove and let stand for 5 to 10 minutes before serving.

For the topping

In a small bowl, stir together tomatoes, cilantro and corn - season lightly with salt. Place a little portion over each casserole serving.

Makes about 6 servings.

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