MEXICAN CORNBREAD (WITH JIFFY MIX)
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with oil or butter.
- In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended.
- Stir in the cornbread mixes just until the mixture is moistened.
- Pour the mixture into the greased dish.
- Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish.
- Serve warm. Enjoy!
Nutrition Facts : Calories 255 cal
MEXICAN CORNBREAD CASSEROLE
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Provided by Erin
Categories Casserole Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Dump the ground beef into a large saute pan over medium-high heat.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
- Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
- Stir all of the ingredients together well.
- Add the taco seasoning, salt, pepper and onion powder to the pan.
- Stir well and leave to simmer and thicken for 5 minutes.
- After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
- Stir until the cheese is melted.
- Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
- Pour the cornbread mix into a large mixing bowl.
- Add the eggs and milk to the bowl with the cornbread mix.
- Stir until no large chunks remain.
- Pour the cornbread batter over the ground beef mixture in the baking dish.
- Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
- Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
- Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
- Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1959 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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
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