Mexicali Casserole Recipe

Name: Mexicali Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb link sausage, cut in 1/2 inch pieces; 1 12 lbs ground beef; 1 large onion, chopped; 4 teaspoons chili powder; salt; 1 (16 ounce) can whole kernel corn, drained; 1 (15 ounce) can tomato sauce; ½ cup all-purpose flour; ¾ cup cornmeal; 1 (1 1/2 ounce) envelope cheese sauce mix; 1 teaspoon baking powder; ¼ cup shortening; 1 egg; ¾ cup milk; 3 tablespoons chopped ripe olives

Servings: persons

1 lb link sausage, cut in 1/2 inch pieces
1 12 lbs ground beef
1 large onion, chopped
4 teaspoons chili powder
salt
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
½ cup all-purpose flour
¾ cup cornmeal
1 (1 1/2 ounce) envelope cheese sauce mix
1 teaspoon baking powder
¼ cup shortening
1 egg
¾ cup milk
3 tablespoons chopped ripe olives

1
Brown sausages, beef, and onion in large skillet.
2
Cook and stir until beef loses redness.
3
Drain fat.
4
Add chili powder, 1/2 tsp salt, corn, and tomato sauce.
5
Simmer 10 minutes.
6
In the mean time, combine flour, corn meal, sauce mix, baking powder, and 1/2 tsp.
7
salt in medium bowl.
8
Add shortening and cut through mixture 8-10 times.
9
Stir in remaining ingredients to form a soft dough.
10
Pour meat mixture into a 9x13x2 inch pan.
11
Spread topping over meat mixture.
12
Bake at 400 degrees for 30-35 minutes.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb link sausage, cut in 1/2 inch pieces, 1 12 lbs ground beef, 1 large onion, chopped, 4 teaspoons chili powder, and more.

Yes, Mexicali Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Casserole

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