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Stuffed Upside Down Casserole

Stuffed Upside Down Casserole
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One of our wildest casserole recipes, Stuffed Upside Down Casserole is a hearty bake that will definitely please. Great if you love cornbread, everything bakes together so each and every bite is as good as the last. Inspired by delicious Mexican flavors, make this casserole on taco night and have your dinner be a fiesta.

  • 1 1/2 pound ground beef
  • 1 cup water
  • 1 package (1.25-ounces) Ortega Taco Seasoning Mix - Regular
  • 1 can (4-ounces) Ortega Whole Green Chiles
  • 1 large plum tomato, cut into 7 round slices
  • 2 packages (8.5 ounces each) cornbread mix
  • 1 can (15-ounces) creamed corn
  • 1 cup water
  • 2 large eggs
  • 2 cups Cheddar cheese, shredded
  • sour cream and salsa for garnish
  1. Preheat oven to 42f degrees F. Heavily grease 11-inch oven-proof, non-stick skillet.*
  2. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
  3. Spread chiles apart and slice each chile lengthwise in half. Place chiles rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan.
  4. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chiles and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese.
  5. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Immediately invert skillet onto serving platter. Garnish as desired.

*ALTERNATIVE METHOD FOR 13 X 9-INCH BAKING PAN: Grease baking pan. Spread half of batter in pan; top with ground beef and cheese. Spread remaining batter over cheese. Top with chiles (rib side down) and tomatoes as above. Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.

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