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stuffed upside down casserole

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a very different Mexican-style dish that caught my interest and I am very eager to try it. I love everything in it, so it's GOT to be good! Recipe: recipelion.com Photo: bgfoods.com

(1 rating)
yield 6 -8
prep time 35 Min
cook time 40 Min

Ingredients For stuffed upside down casserole

  • 1 1/2 lb
    ground beef
  • 1 c
    water
  • 1 pkg
    (1.25 oz.) taco seasoning mix - regular
  • 1 can
    (4 oz.) whole green chiles
  • 1 lg
    plum tomato, cut into 7 round slices
  • 2 pkg
    (8.5 oz. ea.) cornbread mix
  • 1 can
    (15 oz.) creamed corn
  • 1 c
    water
  • 2 lg
    eggs
  • 2 c
    cheddar cheese, shredded
  • sour cream and salsa for garnish

How To Make stuffed upside down casserole

  • 1
    In a large skillet, brown the beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
  • 2
    Spread the chiles apart and slice each chile lengthwise in half and set aside.
  • 3
    In a large bowl, combine cornbread mix, corn, water and eggs; stir well. Spread half the batter in a well-greased 9x13-inch baking pan. Top with the ground beef mixture. Cover with cheese. Spread the remaining batter over cheese.
  • 4
    Arrange the chiles over the batter in a starburst pattern with a tomato slice in the center and the remaining six tomato slices alternating between the chiles, as in the picture.
  • 5
    Bake in a preheated 425-degree oven for 40 to 45 minutes, or until toothpick inserted in cornbread comes out clean.
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