Critter Fritter Casserole Recipe -
Critter Fritter Casserole Recipe

Critter Fritter Casserole

Recipe by  

"This year at the Texas State Fair, I had a treat called a Critter Fritter, which was a deep fried battered, meat-filled jalapeno. The combination of tastes was so great, I decided to try and replicate it in casserole form at home. The following is what I came up with."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish.
  3. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese.
  4. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2009

After making this numerous times more, I realized that it holds together a little better if you put the cheese on top of the meat and then top all of that with the cornbread mixture.

Most Helpful Critical Review
Oct 06, 2008

The reason I am giving this a 3 is because it had a funny texture. The bottom meat part was crumbly, nothing held it together. You need to add probably 3/4 c. ketchup to the meat, or add cheese. Instead of covering the top of the cornbread part with the shredded cheddar, next time I will probably add the cheese into the meat mixture. We doused ours in ketchup to eat it. I will try again, because the flavor was really good (I doubled the onion and salt).


20 Ratings

Dec 14, 2009

This recipe was awesome! I only made one change (well, besides following the instructions from the other comments about putting the cheese directly on top of the ground beef), I used green chiles instead of jalapenos - wasn't quite as spicy as it could have been. We served it with sour cream - I think we'll add a bed of lettuce next time. I'm also wondering if I reduce the amount of ground beef and substitute some refried beans, if the flavor would change drastically or if it would just help hold the bottom together a little more. My daughter wasn't crazy about the corn bread part (but she's not a bread eater) but loved the meat. Oh, and, instead of using a boxed mix of corn bread, I mixed up 1/2 of a batch of "Homesteader Cornbread" (it's another favorite recipe of ours from allrecipes) and poured that on top - absolutely delish!! Thank you for your wonderful creation!

Jan 28, 2009

My family and I loved this. The bottom of mine was not crumbly, the corn bread mix was thin enough that is went down into the meat. So it was perfect! I cooked this for the first time last week and we are having it again tonight.

Jan 18, 2011

Easy to make and it tastes good. I added the cheese before the corn mix and forked down a bit once I poured the cornbread mixture on and it all stuck together once baked. I thought the spice was very balanced. Leftovers were good too. Thanks for a great recipe :)

Oct 18, 2011

Really good! Mine turned out a little dry but I think that is because I used Veal instead of Beef and there isn't as much fat.

Oct 07, 2008

Good Recipe! I added tomatoes and extra cheese to meat mixture and served with sour cream. Delicious

Feb 09, 2011

Easy to cook and really good


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  • Calories
  • 838 kcal
  • 42%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 61.4 g
  • 95%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 1491 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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