About this recipe

Mexicali Hamburger Casserole combines seasoned ground beef with tomatoes and corn, finished with a cheesy layer and a simple cornbread topping. It’s hearty, comforting, and famliy-friendly. Prep time is short and the bake time produces a crisp, set topping.

• Author: Linda Nortje
• Course: Dinner
• Cuisine: Mexican-inspired
• Prep Time: 15 mins
• Cook Time: 10 mins (on stovetop) + 30 mins bake
• Total Time: 55 mins
• Servings: 6
• Calories: 738 kcal per serving (approx.)

Ingredients

Filling

• 1.2 kg lean ground beef (about 3 1/4 pounds)
• 2 cans (410 g each) Mexican-style tomatoes
• 1 1/2 cups frozen corn, defrosted
• 1 tsp dried crushed chilies (optional or use less)
• 1 cup grated cheddar cheese, divided

Cornbread topping

• 1/2 cup all-purpose flour
• 1/2 cup polenta (or yellow cornmeal)
• 1 tbsp sugar
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 large egg, beaten
• 2/3 cup milk
• 2 tbsp vegetable oil

To serve

• 1 cup cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 1/2 cup frozen corn, defrosted
• 1/4 cup black olives, chopped (optional)

Instructions

1. Preheat the oven to 180°C (350°F). Lightly spray or oil a large ovenproof dish.
2. In a large skillet, brown the ground beef over medium-high heat until cooked through. Drain excess fat if needed.
3. Add the canned tomatoes, dried chilies (if using), and the defrosted corn to the beef. Stir and heat through until bubbling and well combined.
4. Transfer the meat mixture to the prepared oven dish and spread it evenly.
5. Sprinkle most of the grated cheddar cheese over the meat, reserving 2–3 tablespoons for later.
6. In a medium bowl, whisk together the flour, polenta (or cornmeal), sugar, salt, and baking powder. Add the beaten egg, milk, and vegetable oil; mix until smooth.
7. Pour the cornbread batter evenly over the cheddar layer. Sprinkle the remaining cheddar on top.
8. Bake uncovered for 25–30 minutes, or until the cornbread topping has set and is lightly golden.
9. Remove from the oven and let the casserole rest for about 5 minutes before serving.
10. While the casserole rests, combine the halved cherry tomatoes, chopped parsley, defrosted corn, and olives in a small bowl to make a fresh garnish.
11. Serve each portion of casserole with a spoonful of the tomato-parsley mixture on the side or on top for a bright contrast.

Notes & Serving Suggestions

This casserole pairs well with a simple green salad or steamed vegetables to balance the richness. For a lighter topping, substitute half the oil with Greek yogurt and reduce the cheese slightly. Leftovers keep well in the refrigerator for 2–3 days and reheat in the oven or microwave.

Polenta works as a readily available alternative to yellow cornmeal in many regions and creates a tender cornbread texture. Adjust the spice level to taste and consider adding a squeeze of lime when serving for added brightness.