About the Recipe
Corn Jalapeño Casserole Recipe
Ingredients
1 kg Ground Meat
1 Can Whole Kernel Corn; Drained
3 tbsp Manolitos® Mexican JalapeñoTM
4 Cloves Garlic, Crushed,
3 Bay Leaves, Crushed
400 mL Red Wine
1 Egg
1 Cup Bread Crumbs
1 Medium Onion; Chopped
4 Pickleman’s® Pickled Jalapeños Sliced
Salt to Taste
30 g Grated Cheddar Cheese mixed with 90 g Grated Mozzarella Cheese
Preparation
Step 1
Combine the Minced Meat, Garlic, Manolitos® Mexican JalapeñoTM, Bay Leaves and Wine into a sealable bowl, stir, seal and marinate in the fridge for 4 hours (or preferably overnight for maximum flavour).
Step 2
Preheat oven to 180 ͦ C. Starting at the top, combine all ingredients, except for Cheese, mixing well after each addition. Season to taste. Pour mixture into a casserole dish and bake for 30-40 minutes.
Step 3
Switch the oven off and remove the casserole from the oven and top with cheese and re-bake in the switched-off oven for a further 3 minutes or until the cheese has melted.