Pioneer Woman Mexican Cornbread Casserole Recipes

MEXICAN CORNBREAD CASSEROLE

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.

CORNBREAD CHILI CASSEROLE

Steps:

• Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
• Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer.
• In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
• In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
• Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

THE PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
• Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
• Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
• Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
• Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
• Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
• Bake for about 30 minutes until the top is lightly browned.
• Take out your casserole and allow it to cool for about 5 minutes before serving.
• You may top it with your favorite taco toppings and enjoy.