Friday, June 22, 2012

Mexican casserole

The other day my cousin and friend came over tho watch The Life Aquatic and eat Mexican casserole. We had so much fun, and everyone lived the movie (of course) and food.


  • 1 red onion sliced thinly
  • 1/2 can of corn (I used can corn because that was the cheapest organic corn at the store) 
  • 1/2 can of olives, chopped
  • 3 medeum tomatoes chopped
  • 1 cup of black beans, cooked (You can also just use a can of beans that have bean drained and rinsed.)
  • 2/3 c. all-purpose flour
  • 1/3 c. cornmeal
  • 1/8 c. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. whole milk
  • 1/8 c. vegetable oil
  • 4 eggs, beaten
  • 1/3 bunch of cilantro, chopped
  • 2-4 tbsp of Mexican seasoning
  • 4 jalapenos roasted, pealed, and chopped.
  • 1/2 cup of cheese, shredded
  • the rest of the cilantro, another couple of tomatoes, sour cream, cheese, avocado, and whatever else you want as garnish. 
Preheat oven to 400. Layer the first 5 ingredients in a greased 9 by9 inch baking dish. Mix all the ingredients from the flour to the Mexican seasoning. It should resemble a quiche/cornbread mix. pour over the veggie layer, then put the jalapenos on top and bake for 30min or until the top is golden. (If you want to try the toothpick trick, then expect it to come out with small pieces of batter on it. It will be almost clean.)  Put the cheese on top, and bake for 5 min, turn the oven off and open the door slightly. 10 min before serving, take it out so that it can cool a bit. 

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