Beefy Southwestern Corn Pudding Casserole Recipes

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BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE



Beefy Southwestern Corn Pudding Casserole image

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!

Provided by Anonymous

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 18

cooking spray
8 corn tortillas, torn into 2-inch pieces
1 ½ pounds ground beef
½ cup salsa
½ teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded Cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
½ teaspoon salt
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (6 ounce) can sliced black olives
2 green onions, thinly sliced, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange corn tortilla pieces in the bottom of prepared baking dish.
  • 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.
  • 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.
  • 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 : Calories 499.2 calories, Carbohydrate 46.8 g, Cholesterol 120.2 mg, Fat 23.5 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 1334.2 mg, Sugar 10 g

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

Categories     Cheese     Dairy     Vegetable     Side     Bake     Cornmeal     Corn     Bell Pepper     Winter     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 10

Cheddar-Buttermilk Corn Bread , room temperature
2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

Steps:

  • Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
  • Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
  • Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
  • Also known as a California chili; available at Latin American markets and many supermarkets.

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

Addapted from Southern Living to be healthier. You can cook this in the oven if you like, 40 to 50 mins at 350. Great side with grilled meat, especially BBQ Chicken or Pork. I'm revising this for the size of pan needed.

Provided by MsSally

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1 1/2 cups egg substitute
2 cups fat-free half-and-half
1/4 cup butter, melted
6 cups fresh corn kernels (about 12 ears)
1 (4 1/2 ounce) canned diced green chiles
1 cup 2% cheddar cheese (shredded)

Steps:

  • Combine first 5 ingredients.
  • Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
  • Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
  • *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
  • Note: If making 1/2 of recipe, use 8 x 8 dish.

Nutrition Facts : Calories 358.8, Fat 12.4, SaturatedFat 7, Cholesterol 29, Sodium 1248.1, Carbohydrate 48.6, Fiber 3.4, Sugar 22.8, Protein 18.9

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE



Beefy Southwestern Corn Pudding Casserole image

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!

Provided by Allrecipes Member

Categories     Corn Pudding

Time 1h10m

Yield 8

Number Of Ingredients 18

cooking spray
8 corn tortillas, torn into 2-inch pieces
1 ½ pounds ground beef
½ cup salsa
½ teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded Cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
½ teaspoon salt
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (6 ounce) can sliced black olives
2 green onions, thinly sliced, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange corn tortilla pieces in the bottom of prepared baking dish.
  • 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.
  • 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.
  • 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 : Calories 499.2 calories, Carbohydrate 46.8 g, Cholesterol 120.2 mg, Fat 23.5 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 1334.2 mg, Sugar 10 g

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

Slightly spicy corn casserole

Provided by CrisDee

Categories     Corn Casserole

Time 1h

Yield 12

Number Of Ingredients 9

2 (11 ounce) cans whole kernel corn
1 (11 ounce) can cream-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 small onion, diced
1 large egg
2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  • Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  • Bake in the preheated oven until firm in the center, about 50 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g

BEEFY CORNBREAD CASSEROLE



Beefy Cornbread Casserole image

This recipe came straight from TOH Magazine. Great cold weather casserole. Just throw together a salad and you have a complete meal.

Provided by Jellyqueen

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 small onion, chopped
2 -3 jalapeno peppers, seeded and chopped
1 (8 1/2 ounce) package cornbread mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14 3/4 ounce) can cream-style corn
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded cheese, divided

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink.
  • In separate bowl, mix corn bread mix, salt, baking soda, corn, milk, oil and eggs.
  • Pour 1/2 of the cornbread mix into a greased 13x9 casserole dish.
  • Layer 1/2 of the cheese next.
  • Layer all of the beef mix next.
  • Top with the remaining cornbread batter.
  • Bake uncovered for 30 minutes, place remaining cheese on top, then cook 10-20 minutes, depending on oven, or until toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 785.1, Fat 51.7, SaturatedFat 18.2, Cholesterol 164.6, Sodium 1679.9, Carbohydrate 48.7, Fiber 3.7, Sugar 11.2, Protein 32.8

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE



Beefy Southwestern Corn Pudding Casserole image

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!

Provided by Allrecipes Member

Categories     Corn Pudding

Time 1h10m

Yield 8

Number Of Ingredients 18

cooking spray
8 corn tortillas, torn into 2-inch pieces
1 ½ pounds ground beef
½ cup salsa
½ teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded Cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
½ teaspoon salt
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (6 ounce) can sliced black olives
2 green onions, thinly sliced, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange corn tortilla pieces in the bottom of prepared baking dish.
  • 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.
  • 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.
  • 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 : Calories 499.2 calories, Carbohydrate 46.8 g, Cholesterol 120.2 mg, Fat 23.5 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 1334.2 mg, Sugar 10 g

BEEFY CORNBREAD CASSEROLE



Beefy Cornbread Casserole image

To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-12 servings.

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 packages (8-1/2 ounces) corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
1/2 cup canola oil
2 large eggs, beaten
3 cups shredded cheddar cheese, divided

Steps:

  • In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

Nutrition Facts : Calories 388 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

This is a great side dish to make with ingredients you probably have in your pantry and refrigerator.

Provided by Marney

Categories     Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (11 ounce) can corn niblets, drained
1 (14 3/4 ounce) can cream-style corn
1 (10 ounce) can rotel
3/4 cup instant rice
3 eggs
1 1/2 cups shredded sharp cheddar cheese

Steps:

  • Combine first 5 ingredients and place in a greased 2 quart casserole dish.
  • Top with the cheese and bake at 350 degrees farenheit for 30-45 minutes.

Nutrition Facts : Calories 295.5, Fat 12.8, SaturatedFat 6.9, Cholesterol 135.4, Sodium 712, Carbohydrate 34.4, Fiber 2.1, Sugar 4.4, Protein 14

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