Wednesday, 15 July 2015
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| Beefy Southwestern Corn Pudding Casserole |
"Ground red meat, frozen corn, warm sauce, pimentos, and green chiles are blended with milk and eggs and corn bread blend developing this delightfully unique principal dish meal. A actual winner in any climate!"
Ingredients :
- cooking spray
- 8 corn tortillas, torn into 2-inch pieces
- 1 1/2 kilos floor pork
- 1/2 cup salsa
- half teaspoon garlic salt
- 1 sweet yellow onion, quartered
- 1 (10 ounce) package deal frozen corn
- 2 cups milk
- 1 cup shredded Cheddar cheese, divided
- 1 (four ounce) can diced inexperienced chile peppers
- 1 (4 ounce) jar chopped pimento peppers
- 2 huge eggs
- 1 teaspoon warm sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 (7.Five ounce) bundle corn bread blend (which includes Jiffy®)
- 1 (6 ounce) can sliced black olives (non-compulsory)
- 2 green onions, thinly sliced, or to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H10M |
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- Preheat oven to 325 stages F (a hundred sixty five levels C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange corn tortilla pieces in the bottom of organized baking dish.
- Heat a massive skillet over medium-excessive warmth. Cook and stir pork within the warm skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground pork with salsa and garlic salt in a bowl; spoon combination over tortillas.
- Place onion and corn in a food processor; pulse till onion is coarsely chopped. Add milk, half cup Cheddar cheese, inexperienced chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over pork.
- Bake within the preheated oven till casserole is set inside the middle, 45 to 50 mins. Top casserole with ultimate half of cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt barely before serving, about five mins.
Notes :
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