Fiesta Bake

    
     This yummy Fiesta Bake casserole from the Ortega website is a real crowd pleaser.  Brown the beef and onions, add the salsa, spices and top with a cheesy chili cornbread.  What could be easier?  It's one of those go to recipes that everyone will love, young and old.  I made it in my 10 inch oven, if you decide to make it in your 12 inch oven I would recommend using two boxes of corn muffin mix.  Double the whole recipe and feed a pack of hungry scouts in your 14 inch oven.  I baked it with 10-12 coals on the bottom and 14-16 on top.  Save this to your hard drive and make it often, you won't be disappointed.  Delicioso!

Ortega Fiesta Bake
1 pound ground beef
1 cup chopped onion
3/4 cups ORTEGA Salsa - Thick & Chunky (Medium)
1 package taco seasoning
1/4 cup water
1 cup whole kernel corn or 8.5 oz. can of corn, drained
2 1/4 oz. sliced ripe olives, drained
1 package corn muffin mix ( Jiffy worked great)
1 cup shredded mild cheddar cheese
4 oz. ORTEGA Diced Green Chilies

     Cook beef and onion in 10 inch dutch oven over a full spread of coals until beef is browned; drain.  Stir in salsa, seasoning mix and water.  Cook for 5 to 6 minutes or until mixture thickens.  Stir in corn and olives. 
     Prepare batter for corn muffin mix according to package directions.  Stir in cheese and chilies.  Spread over meat mixture. 
     Bake at 350 degrees for 25-30 minutes or until cornbread is cooked through.
     Garnish with sour cream, chopped scallions, diced tomatoes or fresh cilantro.  Serves 4-6.

Brown beef and onions; add spices, corn and olives

Top with corn muffin mix


Bake for 25 minutes at 350 degrees


A fiesta on a plate