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Beefy Southwestern Corn Pudding Casserole

Alta Nesbitt Rees Sieker

"Ground beef, frozen corn, hot sauce, pimentos, and green chiles are combined with milk and eggs and corn bread mix creating this delightfully different main dish meal. A true winner in any weather!"
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Ingredients

1 h 10 m servings 499 cals
Original recipe yields 8 servings (8 serving)

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Arrange corn tortilla pieces in the bottom of prepared baking dish.
  3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
  4. Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green 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 beef.
  5. Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.

Nutrition Facts


Per Serving: 499 calories; 23.5 g fat; 46.8 g carbohydrates; 27.3 g protein; 120 mg cholesterol; 1334 mg sodium. Full nutrition

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This is a family favorite. WE love Mexican food, and this is a simple recipe that is fast, easy, and delicious! My family gives it 5 stars.