Cinco de Mayo is Coming: Mexican Casserole Recipe

Around our house, we are gearing up for Cinco de Mayo. Why? Because we look for any excuse possible to eat Mexican food! This recipe is far from "authentic" Mexican, but it is really quick and easy. Last week we were at the beach house and I had a gang to feed- and this was a crowd-pleaser.

Ingredients:
2 lbs. ground beef and/or pork (I used 1 lb. of each)
1 large onion, chopped
1 tsp. olive oil
16 oz jar of salsa (any kind)
1 cup frozen corn
12 oz. shredded cheese (cheddar or Monterey Jack)
1 cup Bisquick baking mix
3 eggs, lightly beaten
1 3/4 cups milk
1 tsp. salt
1 tsp. chili powder
1 T. parsley flakes
1 large tomato
2 avocados
sour cream

Preheat oven to 350 degrees.
In a skillet, brown ground beef and/or pork. Remove from skillet and drain on paper towels.
In same skillet, saute onion  in olive oil until translucent. Return meat to skillet, and add salsa and corn. Cook until bubbly.

Place meat mixture in a greased 9 x 13 pan. Sprinkle with half of cheese. Set aside.

In large bowl, combine Bisquick, eggs, milk, salt, chili powder and parsley flakes. Stir in remaining cheese.

Pour Bisquick mixture over meat mixture. Bake for about 45 minutes, until knife inserted in center comes out clean.

While casserole is baking, chop tomato and slice avocados. Sprinkle with salt.

Serve casserole with chopped tomatoes, avocado slices and sour cream.

Ole!