Mexican Corn Casserole

Serves: 6
Total Calories: 490
Prep time:
Cook time:
Total time:


1 cup yellow cornmeal
1 teaspoon salt
freshly ground black pepper to taste
2 pounds ground beef
1 (10 3/4-ounce) can condensed cream of chicken soup
2 1/2 cups canned whole kernel corn
1/2 cup sliced stuffed olives
1 teaspoon salt
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
1 green pepper, sliced thin (julienne)
freshly ground black pepper to taste


Bring two cups water to a boil in a saucepan. Mix cornmeal, salt, and pepper with 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Pour into greased, 10-inch-square baking pan. Chill overnight, or for at least 4 hours. Cut into 1 x 2-inch strips.

Combine beef, 1/2 cup chicken soup, 1/2 cup onion, garlic, chili powder, salt, pepper, and 2 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Combine the canned corn, remaining chicken soup, and remaining 1/2 cup onion in a bowl and mix well. Stir in 1/4 cup olives. Line large casserole with cornmeal strips. Pour in the meat mixture Top with the corn and olive mixture. Arrange green pepper slices and remaining 1/4 cup olive slices on top. Cook in a hot oven (400°F) for 30 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 490
Calories from Fat: 103

This Mexican Corn Casserole recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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