Name: Impossibly Easy Fiesta Bake
Ingredients: 1 pound ground beef; 1 cup chopped onion; 3/4 cup Ortega Salsa - Thick and Chunky; 1 package taco seasoning; 1/4 cup water; 1 cup whole kernel corn; 2 1/4 ounce sliced ripe olives, drained; 1 package corn muffin mix (Jiffy); 1 cup shredded mild cheddar cheese; 4 ounce Ortega Diced Green Chiles

Impossibly Easy Fiesta Bake

By: B&G Foods

2 Comments

By: B&G Foods

There are a couple of things that we absolutely love about this easy casserole recipe. First of all, like its name hints, Impossibly Easy Fiesta Bake is super easy to make. Secondly, it is loaded with delicious seasonings, including salsa, ground beef, and loads of cheese. And lastly, we love the fact that it is topped with cornbread to bring it all together in one satisfying casserole. Don't you want to dig in?

Cooking MethodCasserole, Oven

Cooking Vessel Size8 x 8

Ingredients

1 pound ground beef
1 cup chopped onion
3/4 cup Ortega Salsa - Thick and Chunky
1 package taco seasoning
1/4 cup water
1 cup whole kernel corn
2 1/4 ounces sliced ripe olives, drained
1 package corn muffin mix (Jiffy)
1 cup shredded mild cheddar cheese
4 ounces Ortega Diced Green Chiles

Instructions

Preheat oven to 350 degrees F.
Cook beef and onion until beef is browned; drain. Stir in salsa, seasoning mix and water. Cook over low heat for 5 to 6 minutes or until mixture thickens. Stir in corn and olives. Spoon into 8-inch-square baking dish.
Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spread over meat mixture.
Bake for 30 to 35 minutes or until crust is golden brown.

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msdeb21

Dec 02, 2016

I have been looking for a recipe like this that can be made in an 8 x 8 dish. Most similar recipes use a 13 x 9 dish, which makes too much food for a small family. I would top this recipe with lettuce, tomatoes, jalapenos, and sour cream, with a side of tortilla chips!

Daughter of Light

Dec 11, 2016

You're so right msdeb21! Most recipes that call for jiffy bread corn meal on top are in a 9 by 13. It makes the cornmeal too thin on top in my opinion. Nice idea on the toppings--gotta love those veggies it would add too. This recipe is similar to one I really enjoyed that my high school cafeteria served. I even requested the recipe from the school cooks!