Mexican Cornbread Casserole Recipe 465 Food

MEXICAN CORN BREAD CASSEROLE

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.

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!

MEXICAN CORNBREAD CASSEROLE

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 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.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
• In a bowl, mix together all the ingredients; put mixture in the baking dish.
• Bake, uncovered, until it is firm and lightly browned, about 1 hour.
• Cut into squares and serve.
• *Can add 1 cup chopped cooked ham, sausage, or vegetarian "ground meat".

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 425 F degrees.
• Grease"9x13" baking dish.
• In large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; Stir till blended.
• Layer:.
• Mixture- 1/2.
• Meat- 1/2.
• Onion- 1/2.
• Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Remaining Mixture- 1/2.
• Remaining Meat- 1/2.
• Remaining Onion- 1/2.
• Remaining Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Bake@ 425 F degrees for 30 minutes till golden brown.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F Pour oil into 12-inch Lodge cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400F for 10 to 12 minutes or until lightly browned.
• Reduce oven to 350°F In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer beef, peppers, mushrooms, onions, beans and cheeses over crust. Pour egg mixture over top. Bake at 350F for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.