Discover the Flavorful Vintage Mexican Casserole Recipe
The Secret to the Most Flavorful Vintage Mexican Casserole
What could be more delightful than unearthing cherished recipes from the past? Recently, I was gifted a treasured handmade recipe book belonging to my friend’s mother. In honor of these incredible women and the culinary legacy they leave behind, I’m excited to share one of the gems: this Vintage Mexican Casserole. Bursting with flavor and surprisingly simple to prepare, this dish is sure to impress your family and friends. While Nana Mickie originally made it with chicken, I opted for ground beef this time, and it turned out absolutely delicious!
Get ready for a mouthwatering experience as you layer flavors and textures in this easy-to-make casserole. The combination of savory ground beef, zesty tomatoes, and cheesy goodness creates a dish that will have everyone coming back for seconds. Trust me when I say that one bite of this Vintage Mexican Casserole will transport you straight to your favorite family gatherings.
Why You’ll Love This Vintage Mexican Casserole
– It’s a comforting one-dish meal perfect for family dinners.
– The unique blend of spices brings out incredible flavors.
– Quick prep time makes it ideal for busy weeknights.
– Leftovers taste even better the next day!
– Versatile enough to customize with your choice of protein or veggies.
Preparation Phase & Tools to Use
To make your cooking experience smoother, here are some essential tools you’ll need:
– Cast iron skillet or large pan: Perfect for browning the meat and mixing ingredients.
– Measuring cups: Essential for accurate ingredient measurements.
– Mixing bowl: To combine all your corn muffin mix ingredients effortlessly.
– Baking dish: A good-sized dish to hold all the delicious layers of your casserole.
– Meat masher or spoon: For breaking up the ground beef while cooking.
Preparation Tips
For the best results, ensure that you brown your meat well for maximum flavor. Don’t skip on letting the casserole cool for about 15 minutes after baking; this helps the layers set properly so each slice holds its shape beautifully. If you’re looking to add additional veggies, consider incorporating bell peppers or zucchini into the meat mixture!
Ingredients for this Vintage Mexican Casserole
– 1 tbsp olive oil
– 1.5 – 2 lbs ground chuck
– 1 onion (chopped)
– 4 tbsp taco seasoning
– 1 heaping tbsp minced garlic
– 10 oz can Rotel diced tomatoes and green chilis
– 10 oz can Rotel diced tomatoes with lime juice and cilantro
– 4 oz shredded colby jack cheese
– 8.5 oz box corn muffin mix
– 2 eggs
– ¼ cup sour cream
– 15.25 oz can kernel corn (drained)
– 4 oz can mild diced green chilis
– 2 cups shredded cheddar cheese
Vintage Mexican Casserole
What is better than finding a treasure trove of vintage recipes from the days of our past? To me, there is not much better than that. Recently, a friend entrusted me with their mother’s handmade recipe book and in celebration of these wonderful women and my friend’s mother, Nana Mickie, I present to you the first recipe! This Vintage Mexican Casserole is so incredibly delicious and simple to make, and I promise you the flavor of this casserole lives up to the hype of the imagery from the video. The original recipe Nana Mickie made was with chicken, and you can certainly make this recipe with chicken as she did, but I chose to use ground beef, and boy did it turn out incredible!
Step-by-Step Instructions
Step 1: Sauté the Ground Beef
In a cast iron skillet or pan, add in a tablespoon of olive oil along with 1.5 to 2 pounds of ground chuck. Toss in a chopped onion and 4 tablespoons of taco seasoning as well. Using a meat masher or spoon, break up the meat as it cooks on medium to medium-high heat. Keep stirring until the meat is browned nicely. This step infuses your dish with those lovely taco flavors right from the start.
Step 2: Add Garlic and Rotel
Once your ground beef is beautifully browned, stir in 1 heaping tablespoon of minced garlic. Sauté that together for another few minutes until you can smell that wonderful aroma wafting through your kitchen. Now it’s time to add both cans of Rotel—one with diced tomatoes and green chilis and another with diced tomatoes featuring lime juice and cilantro. Give everything a good stir, allowing it to cook for about 5-7 minutes until half of the liquid has evaporated.
Step 3: Incorporate Cheese
Next up, sprinkle in 4 ounces of shredded colby jack cheese into your sautéed mixture. Stir everything together until the cheese melts completely and becomes part of this flavorful filling. You’re creating a rich base that will be oh-so-satisfying when layered in your casserole.
Step 4: Mix Corn Muffin Base
In a large measuring cup or bowl, combine an 8.5-ounce box of corn muffin mix with 2 eggs and ¼ cup sour cream. Use a whisk or spatula to blend everything together until smooth. Then fold in a drained 15.25-ounce can of kernel corn until it’s evenly mixed throughout this delightful batter.
Step 5: Assemble the Casserole
Now comes the fun part—layering! Pour your ground beef mixture into a baking dish and spread it out evenly. Next, dollop the mild diced green chilis over the top for an extra kick. Sprinkle about 2 cups of shredded cheddar cheese across this layer before distributing dollops of your corn muffin mixture over everything to cover it all up.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake your casserole for about 55 minutes to an hour. Keep an eye on it; once the top is beautifully browned and the cornbread has fully set up, you’ll know it’s done! Let it cool for about 15 minutes before serving—it’s hard to wait, I know!
Notes
This Vintage Mexican Casserole is incredibly versatile! You can switch out ground beef for other proteins like turkey or even black beans for a vegetarian option. Feel free to add diced bell peppers or zucchini for extra veggies; they’ll complement those taco flavors beautifully! For added depth of flavor, consider mixing in some cumin or smoked paprika into your beef mixture.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can affect how well your casserole bakes.
– Overcooking garlic can lead to bitter flavors—keep an eye on it!
– Not letting it cool before serving may cause messy portions.
– Skipping preheating may result in uneven cooking.
Storage Instructions
If you have leftovers (which are always welcome), store them in an airtight container in the fridge for up to three days. When reheating, simply pop individual portions in the microwave or place them back in the oven at low heat until warmed through. You could even freeze portions if you’d like—just ensure they’re well-sealed!
Estimated Nutrition
– Calories: 622 kcal
– Protein: 30 g
– Fat: 40 g
– Carbs: 35 g
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare everything up until baking and store it covered in your fridge overnight. Just pop it in the oven when you’re ready!
What can I serve with this casserole?
This dish pairs wonderfully with a simple salad or some fresh guacamole on the side for that extra freshness.
Is there a way to make this gluten-free?
Yes! Just use gluten-free corn muffin mix instead of regular mix, and you’ll have a delicious gluten-free version!
Conclusion
I hope you’re just as excited as I am about making this Vintage Mexican Casserole! It’s sure to become a family favorite around your dinner table just like it has at ours. Enjoy every bite, and please share your thoughts about how yours turned out! Happy cooking!
Vintage Mexican Casserole
Ingredients
Method
- In a cast iron skillet or pan, add in a tablespoon of olive oil along with 1.5 to 2 pounds of ground chuck. Toss in a chopped onion and 4 tablespoons of taco seasoning as well. Using a meat masher or spoon, break up the meat as it cooks on medium to medium-high heat. Keep stirring until the meat is browned nicely.
- Once your ground beef is beautifully browned, stir in 1 heaping tablespoon of minced garlic. Sauté that together for another few minutes until you can smell that wonderful aroma wafting through your kitchen. Now it's time to add both cans of Rotel—one with diced tomatoes and green chilis and another with diced tomatoes featuring lime juice and cilantro. Give everything a good stir, allowing it to cook for about 5-7 minutes until half of the liquid has evaporated.
- Next up, sprinkle in 4 ounces of shredded colby jack cheese into your sautéed mixture. Stir everything together until the cheese melts completely and becomes part of this flavorful filling.
- In a large measuring cup or bowl, combine an 8.5-ounce box of corn muffin mix with 2 eggs and ¼ cup sour cream. Use a whisk or spatula to blend everything together until smooth. Then fold in a drained 15.25-ounce can of kernel corn until it's evenly mixed throughout this delightful batter.
- Pour your ground beef mixture into a baking dish and spread it out evenly. Next, dollop the mild diced green chilis over the top for an extra kick. Sprinkle about 2 cups of shredded cheddar cheese across this layer before distributing dollops of your corn muffin mixture over everything to cover it all up.
- Preheat your oven to 350°F (175°C) and bake your casserole for about 55 minutes to an hour. Keep an eye on it; once the top is beautifully browned and the cornbread has fully set up, you'll know it's done! Let it cool for about 15 minutes before serving.
