Growing up in California, Mexican foods are a regular part my menu planning. This Cheesy Mexican Frittata is a wonderful way to enjoy Latin flavors in a casserole-style dish. It is also an easy meal to get on the table in about an hour, perfect for weeknight dinners.
I thought it would be fun to make this in au gratin dishes. I didn’t know if it would rise as it cooked, so I divided the meat mixture between three dishes. It turns out that I could have put it in two, filling them about 3/4 or more full. Mine came out fairly thin, so next time I will make them thicker. If you decide to use more than a single baking pan, place them on a baking sheet – they are much easier to move in and out of the oven!
In order to make this a heartier dish, I added a seasoned meat layer on the bottom of the dish. This meat mixture is held together with beaten eggs giving the flavors of Mexican dishes without the tortillas. If you don’t want to use beef, you could replace it with ground turkey, ground pork, cooked rice, potatoes or any combination of vegetables.
Make sure you break up the hamburger really well. Large chunks will not hold together well. A little extra attention when the beef is browning and you’ll have a much more attractive and easier to eat dinner!
The egg mixture doesn’t look like it will be enough, but there is enough to act as a binder to hold all the other ingredients together. Bake this casserole until the eggs are nearly set with just a slight jiggle in the center. Your oven will very likely differ from mine, so always use timings as an estimate. If you over bake it, the eggs will get rubbery, so it is better to pull it out a little early and then let it finish with the carry over cooking as it rests.
The Artist commented that this would make a great breakfast or brunch dish and I agree. I might add some sausage to the meat mixture for a little more typical breakfast/brunch flavor profile, but it would certainly be popular in the morning!
If you wanted, you could make the meat mixture a day ahead, cover and refrigerate. Then 20 minutes before you are ready to bake it, bring it out, pour the eggs over the top and pop in the oven for an easy, hands-off breakfast, brunch, lunch, or dinner!
We loved this dinner and the leftovers will be even better. I know I’m having this Cheesy Mexican Frittata for lunch tomorrow, what will you be serving?
This dish is naturally gluten-free, but always check labels of prepared foods before using.
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 red or yellow bell pepper, finely chopped
- 1 tsp ground cumin
- 1/4 tsp chipotle chile powder, or to taste
- 1/4 tsp garlic powder
- 1 can (4 oz) mild or hot chopped green chilies
- 3/4 cup frozen corn, thawed and patted dry
- 1 can (15 oz) black beans, rinsed and drained thoroughly
- 1/4 cup chopped fresh cilantro, plus extra sprigs for garnishing
- 9 eggs
- 3/4 cup milk
- Kosher or sea salt and freshly ground black pepper, to taste
- 2-1/2 cups shredded cheddar cheese, divided
- Fresh tomato salsa
- Preheat the oven to 350°F. Butter a 9x13-inch baking dish. You can also bake this in two large au gratin dishes but your baking time will be lower.
- In a skillet, over medium-high heat, cook the beef until starting to brown. Add the onions and bell peppers, and continue cooking, breaking up any clumps of meat. Lightly season with salt and pepper. When the beef if cooked through and the vegetables are softened, drain and discard fat from the pan. Season the meat mixture with cumin, chipotle, garlic powder, and chopped green chiles. Remove from heat. Stir in the corn, black beans, and cilantro; set aside.
- In a mixing bowl, whisk together the eggs, milk, salt and pepper, until smooth. Spread the meat mixture in the prepared baking dish(es). Pour the egg mixture into the pan(s). Top with 2 cups of the cheese, reserving the 1/2 cup for garnishing.
- Bake for 25 minutes or until the top puffs up and the eggs just barely jiggle a little in the center when gently shaken.
- Remove from the oven and let sit for 5 to 10 minutes before cutting, allowing the center to finish cooking gently. Scoop servings onto plates, sprinkle with reserved cheese, garnish with cilantro, and pass the salsa at the table.
Amount Per Serving: Calories: 599 Total Fat: 37g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 395mg Sodium: 595mg Carbohydrates: 20g Fiber: 4g Sugar: 4g Protein: 46g
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