Freezer Mix Mexican Casserole
Yield
5 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| 2 | teaspoons |
chili powder
|
|
| ⅓ | cup |
water
|
|
| 16 | ounces |
corn kernels, canned
|
|
| 2 ¼ | ounces |
olives
sliced, ripe |
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
cornmeal
yellow |
|
| ¾ | cup |
cheddar cheese
shredded |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| 1E+1 | ml |
chili powder
|
|
| 79 | ml |
water
|
|
| 462.4 | ml/g |
corn kernels, canned
|
|
| 65 | ml/g |
olives
sliced, ripe |
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
cornmeal
yellow |
|
| 177 | ml |
cheddar cheese
shredded |
|
| 1 | each |
eggs
|
|
| 45 | ml |
milk
|
|
Directions
Dip container of frozen mix into hot water just to loosen.
In 2- quart saucepan, heat frozen mix, chili powder and water to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes.
Stir in corn and olives; heat to boiling.
Reduce heat; cover and simmer 5 minutes.
Heat oven to 400'.
While meat mixture is simmering, min remaining ingredients.
Pour hot meat mixture into ungreased 2-quart casserole.
Drop batter by teaspoonfuls about ½ inch apart onto meat mixture.
(The batter will bake together to form crust.)
Bake uncovered 20 minutes.
