I had a good amount of leftover guajillo sauce marinated flank steak so I thought, hey, let’s turn that in to a casserole using a sweet corn cake mix. Sure, I use items from a box or bag sometimes and this time I just needed to and I don’t regret it simply because it was amazing. I purchased a 7.4 oz bag of Sweet Corn Cake Mix (like this one HERE) and even better it was on sale for a buck so even off sale you’re paying less than $1.70 for the base of the casserole. I liked that the mix recipe called for a can of cream-style corn.
Really, making the sweet corn cakes was the hardest part of this recipe but took no time. The next was using leftover marinated flank and topping with cheese and putting in oven. It was easy!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
- pkg sweet corn cake mix made with package ingredients (butter, water and cream-style corn)
- 3 cup leftover guajillo sauce marinated flank steak
- 1 cup queso fresco
- 1-2 cups shredded Mexican cheese
Ingredients
|
|
Instructions
- Preheat oven to 350°F.
- Prepare sweet corn cake mix according to package. Put in 11 x 7 baking dish. Bake for about 35 minutes. The corn cakes will not have completely finished but will continue to bake once topping is on.
- Remove from oven. Using wooden spoon, poke holes in corn cake mix and top with 3 cups guajillo sauce marinated flank steak in juices.
- Top with queso fresco and shredded Mexican cheese.
- Bake uncovered for an additional 15-20 minutes.
- If you'd like more browned cheese, put under broiler for about 3-5 minutes.
- Enjoy!
Share this Recipe