Creamy Tex Mex Cornbread Bake Food

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

EASY TEX MEX CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, gently stir the cornbread mix, corn, sour cream, sugar, and egg just until combined; spread into a greased 12-inch cast iron skillet or a greased 9x13 pan.
• Bake the cornbread mixture for 25-30 minutes, or until a knife inserted at the center comes out clean. (It may take longer for the cornbread to get done if using a 9x13 pan.) Using a fork, jab the warm cornbread all over the surface, then pour the enchilada sauce over the top.
• Meanwhile, in a skillet over medium heat, sauté the onions and bell peppers with the taco seasoning in a bit of oil until softened, approx. 3-4 minutes; add the garlic and cook an additional 30 seconds.
• Add the ground beef, continuing to cook and crumble the beef until it is fully cooked throughout; drain any fats that accumulate.Spread the ground beef mixture over the top of the baked cornbread; cover with foil or a lid.
• Bake the casserole for 10 minutes. Remove the cover and top with cheese; bake an additional 5-10 minutes.Serve at once, with your favorite toppings, such as diced tomatoes, green chilies, salsa, sour cream, etc.

TEX-MEX CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Mix cornbread according to directions on package.
• Place half the cornbread batter into a greased 8-inch square pan.
• Top batter with corn, green chiles and cheese.
• Spread remaining batter on top.
• Bake for 35 minutes, or until golden.

TEX-MEX CORNBREAD

Steps:

• Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.
• In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
• In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
• Carefully take the hot skillet out of the oven and set it on a metal rack.
• Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
• Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
• Cut into wedges and serve.

CREAMY TEX-MEX CORNBREAD BAKE

Steps:

• Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
• Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
• Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
• Bake at 400° for 20 to 25 minutes or until golden.
• Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

CREAMY CORNBREAD

Steps:

• Combine ingredients and place in an 8-inch square baking dish.
• Bake at 350 degrees F for 45 minutes.

TEX-MEX BAKE

Steps:

• Heat oven to 400'.
• Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
• Transfer to a greased 9x9 baking dish, cover.
• Bake 30 minutes.
• Meanwhile, prepare cornbread according to pkg.
• When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
• Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
• Top with sour cream, shredded cheddar, olives, etc.