Mexican Casserole
This is a variation of my mother-in-law's hamburger casserole that my husband had growing up. It is an easy go-to recipe for our big family.
This is a variation of my mother-in-law's hamburger casserole that my husband had growing up. It is an easy go-to recipe for our big family.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (136g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix all ingredients but 1/2 c of cheese in a 9x13 pan.
- Bake at 350 for 20 minutes.
- Top with last 1/2 cup of cheese and bake for another 10 minutes.
Managing Starch and Moisture
Pasta starches absorb surrounding liquid rapidly during baking. Draining the canned corn, black beans, and diced tomatoes with green chiles thoroughly prevents the sauce from turning watery. Cook the macaroni noodles one minute shy of the package instructions so they retain structural integrity while absorbing moisture in the oven.
Cheese Distribution and Melting
Shredding block cheese by hand yields superior melting compared to pre-bagged varieties coated in cellulose powder. Reserve a portion of the dairy for the final ten minutes of baking. Adding this cheese late prevents the proteins from tightening prematurely and burning before the interior reaches serving temperature.
Evaluating Oven Doneness
Assess doneness visually rather than relying on internal temperature probes. Look for bubbling edges and a uniform golden-brown hue across the melted dairy topping. Pull the dish from the 350 degree oven once the sides actively simmer and the surface shows slight browning.
