Monday, February 6

Good Eating Monday: Mexican Cornbread Casserole!

Today's Good Eating is a new Pinterest recipe I tried called,
"Mexican Cornbread Casserole."
It's delicious casserole of taco-seasoned ground beef sandwiched between layers of cornbread& cheese! It was very tasty and our dinner guest said it was his "new favorite" meal!
I found the original recipe needed a couple tweaks, so what I'm giving you here!
This recipe is for a 9 x 13 pan & the photo is my own of this dish.

Mexican Cornbread Casserole
2 lbs lean ground beef  (80/90%)
1/2 cup chopped onion
2 packets Taco Seasoning Mix
1/2 cup Salsa
1 14oz can Creamed Corn
1 can of Kernal Corn, drained (or 1 cup frozen corn)
1 4oz can of Chopped Green Chilies
2 Boxes of Jiffy Cornbread Mix
1 1/2 cup shredded Cheese (Mexican or Cheddar)

Grease 9 x 13 pan with cooking spray and pre-heat oven to 350
In skillet, brown ground beef & onion. When starting to brown, stir in 1/2 can creamed corn (saving other half), 1/2 cup Salsa and both packets of Taco Seasoning. Stir until well combined and meat is done. Remove from heat.
In medium bowl, mix up Jiffy Cornbread Mix according to directions, then add remaining half-can creamed corn and all of drained kernal or frozen corn to cornbread mix and lightly stir in until just combined. 
Pour 1/2 of cornbread mix into bottom of greased 9 x 13 pan and spread evenly. Top with all the ground beef mixture evenly.
Top beef with green chilies evenly & all the cheese.
Finally top with remaining cornbread mixture as evenly as possible, then bake in 350 degree oven for 35 to 40 minutes until cornbread is golden brown and edges are bubbly.
Remove from oven and let stand 5 minutes before cutting.
Serve with Salsa & Sour Cream on the side!

The original recipe left me with a useless left-over half can of cream corn plus the cornbread absorbed any moisture in the meat while baking, so I decided adding the leftover creamed corn to the beef along with a a little salsa will resolve this problem. Also topping the beef with the cheese, then topping the cheese with the remaining cornbread mix will help the meat be cheesier inside.

1 comment:

Mary Norton said...

I love anything corn bread so will definitely try this.

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