Growing up we had a few dishes that were on constant rotation for dinner. Mexican Casserole was a favorite that always made the list. We did annual mission trips down to Tijuana, Mexico to work with an organization there. On one of our trips we were given the recipe for this casserole & it quickly made its way back up to our Texas dinner table!
Its pretty easy to make, just brown the ground beef with some garlic, onions, and chili powder. Then add in carrots, creamed corn, and a can of tomato soup. That’s right, I said a can of tomato soup. I’d really like to make this fancy for you and say I used roasted tomatoes or something, but I’ve tried it other ways and this is the best. The tomato soup gives the dish the acidity it needs to balance out the sweet corn, carrots, and garlic. You can be super ambitious and make your tomato soup from scratch and then add it in, but really…Amy’s Organic soup is a great healthy, natural alternative and makes this a quick weeknight dinner.
When you’ve finished your Mexican Casserole, can be served in a bowl with some cheddar cheese on top like a chili….
Or you can whip up some Southern Cornbread. That’s definitely not how we ate it down in Mexico, but I just can imagine eating Mexican Casserole without cornbread. It’s funny what sticks with you after all of these years!
Or you can use a slotted spoon and serve it on top of a salad. If I am going to take this to work, then I’ll pack a salad in a separate container. That way my salad stays nice and crunchy and allows me to warm up my casserole before putting it on top!
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