Wednesday, January 7, 2015

Mexican Cornbread Casserole

This is a quick, easy weeknight dinner.  A nice change of pace from tacos!  


Cooking Spray
1 pkg. (8.5 oz) corn muffin mix
1 egg
1/3 cup milk
1 cup frozen corn, divided
1/2 lb. ground beef or turkey
1 can (10 oz.) Ro-Tel Diced Tomatoes & Green Chilies, drained
1 can (8 oz.) tomato sauce
1/2 tsp. cumin
1 cup shredded Cheddar Cheese


Preheat oven to 375 degrees F.  Spray 8 x 8 glass baking dish with cooking spray; set aside.  Stir together corn muffin mix, egg, milk and half of the corn in a bowl.  Pour into prepared dish.

Cook beef in a medium skillet over medium high heat until crumbled and no longer pink, stirring occasionally; drain any excess fat.  Stir in drained tomatoes, tomato sauce, remaining corn and cumin.  Pour mixture over top of batter.  Top with cheese.  Bake 20 to 25 minutes or until edges are lightly browned and cornbread base is done.
 Top with scallions, sour cream or salsa.

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1 comment:

  1. What a delicious meal and comfort food for this very cold winter!!
    xo Catherine


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