MEXICAN STUFFED CORNBREAD
One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!
Provided by Bethanna
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
- Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
- Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
- Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
- Top with remaining cornmeal mixture.
- Sprinkle remaining 1 cup cheese on top.
- Bake at 350 for one hour.
MEXICAN CORNBREAD
Steps:
- Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
- In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
- Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
- Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 971 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
VELVEETA MEXICAN CORN BREAD RECIPE - (4.5/5)
Provided by á-7198
Number Of Ingredients 4
Steps:
- Preheat oven to 350. In a large microwave safe dish (I use my 6 cup size Pyrex measuring cup) combine cheese and milk, nuke till cheese is melted. Stir to blend cheese mix add muffin mix to the bowl and then add the egg. Stir till blended, it may be lumpy because of muffin mix but don't worry, that normal. Using cooking spray, prepare an 8" square or small oven safe skillet. I use the skillet, then serve it left in the skillet at the table. Bake for about 20 minutes, knife inserted in center to check if done. Cut into slices or squares.
CHILI CORN BREAD VELVEETA CASSEROLE
A recipe that used some of our home grown peppers. I used a combination of several members recipes and I little of my own invention.
Provided by evol8531
Categories Meat
Time 1h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 14
Steps:
- chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
- place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
- add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
- while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
- slice velveeta into 1/4 inch slices
- put beef mixture into 9 by 13 inch glass oven pan
- cover beef with velveeta slices
- drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
- cover with foil and cook at 350 for 12-15 minutes
- uncover and cook at 400 for 5-10 minutes
- when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
- enjoy :).
Nutrition Facts : Calories 604.6, Fat 48.5, SaturatedFat 22.5, Cholesterol 106.8, Sodium 1288.4, Carbohydrate 26, Fiber 3.3, Sugar 4.2, Protein 16.5
CORN & VELVEETA CASSEROLE
This is AWESOME!!!! My girlfriend brought this dish for Thanksgiving and we all LOVED IT!! So I wanted to share.....ENJOY!!!
Provided by Capncrunch
Categories One Dish Meal
Time 1h5m
Yield 1 9x13 casserole
Number Of Ingredients 6
Steps:
- Combine all ingredients into 9x13 casserole dish.
- Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.
Nutrition Facts : Calories 1823.9, Fat 99.7, SaturatedFat 59.5, Cholesterol 244, Sodium 3459.2, Carbohydrate 229, Fiber 16.9, Sugar 26.9, Protein 32.1
MEXICANA CORNBREAD
As a colon cancer survivor, I am not supposed to eat but 18 oz. of red meat a month so I cook a lot of chicken but save my "meat cheats" for favorite dishes! And this is a favorite dish at my house! Instead of the Velveeta Cheese, you can use sliced American with 6 slices on bottom half and 6 slices on top half! Or use both! Adjust the amount of jalapeno according to how much heat you like! I have grandchildren around a lot and use less heat in cooking because the HOT lovers can always add more to their plates! HAHA!
Provided by Marilyn Renfro Gore @Margo46
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Brown ground chuck in skillet and drain. Set aside.
- Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
- Mix cornbread package as directed. Add undrained can of cream style corn.
- Pour half of cornbread mix into pot. Layer (in order) half of cheese, onions, ground chuck, green chiles, jalapeno, other half of cheese and pour the rest of the cornbread mix on top sealing to edges of pot.
- Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy
MEXICAN CORNBREAD CASSEROLE
Cooking for a large family of 9 I usually make 2 casseroles out of this.
Provided by Michelle Crawford @2HotCrawfords
Categories Beef
Number Of Ingredients 12
Steps:
- Combine ground beef with onions, bellpeppers,and jalapenos and taco seasoning mix. Cook till brown. drain fat if you must.
- Add rotels tabasco sauce, corn, tomato sauce, and let simmer.
- combine 1 of each kit in same bowl, (bis and corn together, follow directions on each package into the bowl (1 egg and 1/2 + 2/3 cup milk) add 1/2 cup sugar (optional). pour into bottom of a greased 9X13 casserole dish.
- pour beef mixture on the cornbread mixture. then slice velveeta and cover beef mix. then mix the other kits together following same as the step above and pour over meat and cheese and bake in a 375 degree oven till brown. usually takes 45 minutes give or take!
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