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
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.
MEXICAN CORNBREAD CASSEROLE
THIS MEXICAN CORNBREAD CASSEROLE IS YUMMY...GREAT FOR A POTLUCK OR A HURRY UP AND MAKE DINNER.
Provided by Kimi Gaines
Categories Casseroles
Time 55m
Number Of Ingredients 7
Steps:
- 1. Brown ground beef add taco seasoning per package directions; add green chilies; set aside. Mix cornbread per package directions; to corn bread add 1/2 can creamed corn and 1/2 regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan. On top of cornbread put meat mixture, remaining can of corn and cream corn over that; add 1/2 of cheese. Top remaining cornbread mixture and cheese all over the top. Bake at 350F for 35-40 minutes. Let set 5 minutes. Cut into squares. Serve with sour cream, lettuce, guacamole , tomatoes or whatever you like.
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 CORNBREAD HAMBURGER CASSEROLE
I got this from my friend, Dorothy. She's a mother, grandmother, and a fabulous cook. If you don't have red bell peppers, you can use two green, but it's sure pretty with the red included, too.
Provided by BamaKathy
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier).
- Pour cream corn over meat mixture. Sprinkle with cheddar cheese.
- Mix cornbread mix, eggs, and milk until blended and pour over casserole.
- Bake at 425 for 25-30 minutes until lightly browned.
Nutrition Facts : Calories 511.6, Fat 29.4, SaturatedFat 14.6, Cholesterol 215.9, Sodium 797.2, Carbohydrate 18.1, Fiber 1.6, Sugar 3.9, Protein 44
MEXICAN CORNBREAD CASSEROLE RECIPE - (4.6/5)
Provided by HyzQueen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix the first cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish. Sauté hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix the second box of Jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapeños. Pour the remaining cornbread mixture on top. Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.
MEXICAN CORNBREAD CASSEROLE
Definitely add this to your back-to-school menu. It's quick to throw together and easy on the budget. The meat is full of flavor from the taco seasoning and a little punch from the Rotel. Corn and cheese help to mellow the flavors and not make this very spicy. Sweet cornbread on top is perfect and marries together to make a...
Provided by Angela (Grammy) Derby
Categories Casseroles
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
- 2. Brown meat with onions.
- 3. Add taco seasoning and cook thoroughly, stirring to blend in the mix.
- 4. Add Rotel, corn and kidney beans.
- 5. Pour into greased 13x9" pan.
- 6. Top with cheese.
- 7. Prepare cornbread according to directions with 1 egg & 1/2 cup milk.
- 8. Pour over cheese and lightly press in a bit.
- 9. Bake for 15-20 minutes. (per cornbread package directions)
MEXICAN CORN CASSEROLE
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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