Spicy Mexicali Casserole

Mexicali Casserole

Family is visiting and the Mexicali Casserole was requested for dinner. The Mexican spices are not too hot for the kids and the flavor is amazing. So rich! It’s one of our family favorites! If you are into cheese, egg noodles, and Mexican spices you are going to love this too!

Throw out the boxed instant hamburger meal and try this!

recipe

Makes 6 servings or 4 servings with seconds
Bake 350 degrees F for 30-40 minutes until bubbling

1 Pound lean hamburger meat-I used ground sirloin
1 Large onion-chopped-sautéed in 1 tablespoon olive oil
1 Clove garlic-minced
I Can of cream of corn-large can, approximately 15 ounces
1/2 Pound of fresh mushrooms-sliced and sautéed, or in a pinch-8 to 10 ounce jar of sliced mushrooms
15 Ounce jar of your favorite salsa, mild or medium
1/2 Pound grated Colby and Jack Cheeses-1/4 pound each approximately
1 Tablespoon chili powder
1 Tablespoon McCormick Mexican Spices or your favorite combination Mexican spices
10 Ounce can olives-drained and sliced
7 Cups of uncooked wide egg noodles-cooked according to package directions and drained

Sauté onion for a few minutes until tender. Add minced garlic and sauté for another minute.

 

 

 

 

 

 

Add the hamburger to the sautéed onion and garlic and brown. Drain off excess fat.

 

 

 

 

 

 

Add all the ingredients to the hamburger mixture except for the noodles, corn and cheese. Need help with sautéing mushrooms? Refer to my London Broil Dinner Menu for the sautéing except leave off additional ingredients, wine, garlic, etc. It wouldn’t really be a bad thing if you added these, however.

 

 

 

 

 

 

The meat and ingredients have been mixed. Set aside.

 

 

 

 

 

 

Corn has been added to the cooked noodles. Now to add the meat mixture.

Mexicali Casserole

 

 

 

 

 

 

Meat mixture added to the noodles. Now for the last ingredient, cheese.

Mexicali Casserole

 

 

 

 

 

 

Layer one-half of the total mixture into greased casserole or oblong dish. Sprinkle with one-half the cheese. Add the second layer of mixture.

Mexicali Casserole

 

 

 

 

 

 

Top with remainder of cheese. Now bake.


2 Comments

  1. James Duermeier
    Posted November 6, 2014 at 5:21 pm | Permalink

    This is similar to a casserole I used to make 50 years ago.. It came out of a Better Homes and Gardens cookbook. (the red anw white checkered cover) This has some ingredients that i did not use. Unfortunately, I remember very little of the recipe – not enough to make one again. If you have that old cookbook, I would appreciate getting a copy of the recipe. Thank you

    • Posted November 6, 2014 at 5:55 pm | Permalink

      My recipe is actually one of my mother’s close friend’s. We’ve had it in the family for some time and it could quite easily have been influenced by an old cookbook recipe. Have you tried an internet search? Often times old popular recipes are still popular today. Thank you for stopping by.

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