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North and South American Casserole

(1 Votes)
SERVES
6
COOK TIME
40 Min

This dish is a quick version of the South American hallacas, which is a cornmeal dough wrapped around a spicy meat mixture. Our version combines the flavorful ideas of yesterday with the big Tex-Mex taste of today.

What You'll Need:
  • 1 (8 1/2 ounce) package corn muffin mix
  • 1 1/4 pounds ground pork or beef
  • 1 onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (3/4 cup)
  • 1 (10 ¾ ounce) can condensed tomato soup
  • 1 teaspoon garlic powder
  • 1/2 cup raisins
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 
     
  2. In a medium-sized bowl, prepare corn muffin mix according to package directions, but do not bake; set aside batter.
     
  3. In a large skillet, sauté ground meat for 5 to 7 minutes, until crumbly. Remove meat from pan and drain well, reserving 1 tablespoon of drippings in pan.
     
  4. Sauté onion and pepper in drippings over medium heat 4 to 5 minutes, until soft.  Return drained meat to pan and add soup, garlic powder, and raisins; mix well.
     
  5. Pour mixture into prepared baking dish. Spread corn muffin mixture evenly over meat mixture.
     
  6. Bake 30 minutes or until muffin topping is firm.
     

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