Crock Pot Mexican Cornbread Casserole Food

CROCK POT MEXICAN CASSEROLE

Steps:

• Brown ground beef and onion in nonstick skillet.
• Combine all ingredients in slow cooker, except rice and cheese.
• Cook on low for 4-8 hours.
• Stir in rice, cover, and cook until tender.
• Sprinkle with cheese.
• Cover and cook until cheese is melted.

MEXICAN CORNBREAD CASSEROLE

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!

CROCK POT MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
• In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
• Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
• Pour half of the cornbread mixture into the crock pot.
• Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
• Spread the can of chilies over the meat layer.
• Spread 2 cups of shredded cheese over the chilies layer.
• Pour the remaining cornbread mixture over the filling.
• Place a double layer of paper towels across the top of the slow cooker.
• Place the lid on making sure the paper towels do not touch the top of the casserole batter.
• Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
• Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
• Top each serving with sour cream and salsa.
• Makes 6 servings.

CROCK POT CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.
• Add the egg, milk and melted butter. Stir until just moistened.
• Place batter in a 2 quart greased can.
• Place can on rack or trivet in bottom of crock pot.
• Cover; cook on high for 2-3 hours.

BEAN AND CORNBREAD CASSEROLE (CROCK POT)

Steps:

• Lightly grease Crock-Pot.
• In a skillet over medium heat, cook onion and green bell pepper until tender.
• Transfer to Crock-Pot.
• Stir in kidney beans and pinto beans.
• Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
• Cover and cook on High for 1 hour.
• In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
• Stir in milk, eggs, vegetable oil, and cream-style corn.
• Spoon evenly over bean mixture.
• Cover and cook on High for 1 1/2 to 2 more hours.
• Serve.

CROCK POT MEXICAN CASSEROLE

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
• To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
• Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
• Tips:.
• Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
• Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.

MEXICAN CASSEROLE WITH CORNBREAD TOPPING

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.

CROCK POT CORNBREAD BEEF CASSEROLE

Steps:

• Cook ground beef and drain.
• In a large bowl, combine all ingredients except cheese and cornbread mix.
• Cover and cook on Low for 3 to 4 hours.
• Prepare cornbread batter and set aside until batter thickens.
• When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter.
• Cover and cook on High 30 minutes or until cornbread is cooked through.