MEXICAN CORNBREAD CASSEROLE
You can make amazing Mexican Cornbread Casserole. It reheats so well.
Provided by Stephanie Manley
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
- In a large skillet, cook the beef over medium-high heat until it browns.
- Drain the beef, and add the taco seasoning per package directions.
- In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
- Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
- Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
- Sprinkle with half of the grated cheese and all of the green chilies.
- Spread the remaining cornbread mixture on top.
- Sprinkle with the remaining cheese.
- Bake for 35 to 40 minutes, until the cornbread is baked through.
- Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.
Nutrition Facts : Calories 384 kcal, Carbohydrate 43 g, Protein 14 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 805 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
TACO CORNBREAD CASSEROLE
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.
MEXICAN CASSEROLE WITH CORNBREAD TOPPING
Make and share this Mexican Casserole With Cornbread Topping recipe from Food.com.
Provided by afghanmom
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
- Place a large skillet over medium-high heat. Brown beef and sausage; drain.
- Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
- Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
- Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
MEXICAN TURKEY CORN BREAD CASSEROLE
A layer of succulent turkey with pasta to soak up the Mexican flavors under a moist, sweet corn-bread cheese topping. Serve with a salad for a complete meal.
Provided by dwheatley
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
- Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
- Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
- Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 46.2 g, Cholesterol 78.3 mg, Fat 20.5 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 8 g, Sodium 1123.4 mg, Sugar 3.2 g
MEXICAN CORNBREAD CASSEROLE
I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.
Provided by Anita Harris
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown together the ground beef, onion and jalapeno pepper; drain well.
- In a bowl mix together the cornbread ingredients.
- Lightly spray a 13 x9 in baking dish with Pam.
- Pour 1/2 of the cornbread mixture into prepared dish.
- Top with the meat mixture then sprinkle on the cheese to cover.
- Pour the remaining cornbread mixture on top.
- Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.
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