Mexican Cornbread Casserole
I guess I must be in a Mexican food lazy kind of mood lately because here is another super easy and delicious pantry meal! The spicy heat goes so nicely with the sweetness of the cornbread. To me, this taste combination says warm and yummy comfort food!
1 lb ground beef (95/5 or 90/10 works great)
1 can Rotel
1 can black beans, rinsed and drained
1 can creamed corn or regular corn (I happened to have creamed corn so I went with it)
1 packet taco seasoning
2 boxes Jiffy cornbread mix
2/3 cup milk (for cornbread mix)
2/3 cup water (for taco meat)
1-2 cups cheddar or Mexican blend cheese
In sauté pan or skillet cook beef as directed on the taco seasoning packet: brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet.
While the meat is cooking – in a large bowl mix the two boxes of cornbread mix, two eggs and 2/3 cup milk.
Drain and rinse black beans in a colander. Once rinsed, add the can of Rotel to the colander (do not rinse – only drain). I mix the beans and Rotel together in the colander so it’s easier to add to the dish later.
In a greased casserole dish (I used a 9 x 13 pan) pour enough batter to cover the bottom and set the remaining batter to the side. Layer corn evenly on top of cornbread batter. Once the meat is done layer it evenly on top. Next, layer the black beans and Rotel on top of that. Sprinkle some cheese on top of bean mixture. (I don’t use a lot as you will also sprinkle cheese on the very top.) Lastly, spread the remaining cornbread layer evenly on the top. Try to cover completely and then sprinkle with cheese.
Throw in the oven at 350 for about 45 minutes or until the cornbread is firm and golden on top. Serve with a dollop of sour cream. Enjoy!
This is such an easy pantry meal you don’t have to put much thought into. Perfect for any weeknight dinner. It’s like a deconstructed taco.
1 lb ground beef (I use 90/10)
1 taco seasoning packet
1 jar of your favorite salsa (I used Great Value/Walmart’s black bean and white corn salsa)
1 bag tortilla chips
1 cup cheddar or Mexican blend cheese
Whatever toppings you like on your tacos: cheddar or Mexican blend cheese, tomatoes, lettuce, black or refried beans, black olives, scallions etc
Heat oven to 350 degrees. In sauté pan or skillet cook beef as directed on the taco seasoning packet (ie brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet). Add the salsa and mix in with the meat.
In casserole dish (I used 2.5 Qt Corningware casserole) put about 2 cups of the broken tortilla chips – enough to cover the bottom well. Top evenly with beef mixture. Sprinkle with about 1 cup cheese. You can really make it your own by adding additional things before topping with cheese like: onions, bellpepper, tomatoes etc.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, tomato, 1 cup of crushed tortilla chips and top with sour cream.
Super easy and really gives it a different flavor from the traditional taco night.
3 medium tortillas, to fit in a pie pan or that you can cut to fit
1/2 lb ground chuck
1/2 package taco seasoning
2 cups grated cheddar or Mexican blend cheese
1/2 can black beans, drained
1 jar salsa
Diced tomatoes, lettuce or scallions to garnish
Preheat oven to 350 degrees. Spray pie plate or quiche dish. Brown meat and then follow directions on the taco seasoning package but use only half the water. Set meat aside. Place one tortilla on the bottom of pie pan, top with 2-3 tablespoons of salsa. Top with black beans and 1/2 cup of cheese. Add another tortilla, spread meat mixture on top, then 1/2 cup cheese. Add another tortilla and spread 2-3 tablespoons salsa on top. Top with remaining cheese and any other toppings you like (tomatoes, black olives, scallions etc). Bake for 20-30 minutes. Serve with sour cream, tortilla chips and remaining salsa. Enjoy!